FabulousFusionFood's Crustacean-based Recipes 3rd Page
top: Grilled lobster, crab curry. Bottom: garlic prawns, boiled gooseneck barnacles.
Welcome to FabulousFusionFood's Crustacean-based Recipes Page —Crustaceans (from Latin meaning: "those with shells" or "crusted ones") are invertebrate animals that constitute one group of arthropods that are traditionally a part of the subphylum Crustacea (/krəˈsteɪʃə/), a large, diverse group of mainly aquatic arthropods including decapods (shrimps, prawns, crabs, lobsters and crayfish), seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, opossum shrimps, amphipods and mantis shrimp. The crustacean group can be treated as a subphylum under the clade Mandibulata. It is now well accepted that the hexapods (insects and entognathans) emerged deep in the crustacean group, with the completed pan-group referred to as Pancrustacea. The three classes Cephalocarida, Branchiopoda and Remipedia are more closely related to the hexapods than they are to any of the other crustaceans (oligostracans and multicrustaceans).
Most crustaceans are free-living aquatic animals, but some are terrestrial (e.g. woodlice, sandhoppers), some are parasitic (e.g. Rhizocephala, fish lice, tongue worms) and some are sessile (e.g. barnacles). The group has an extensive fossil record, reaching back to the Cambrian. More than 7.9 million tons of crustaceans per year are harvested by fishery or farming for human consumption, consisting mostly of shrimp and prawns. Krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. The scientific study of crustaceans is known as carcinology (alternatively, malacostracology, crustaceology or crustalogy), and a scientist who works in carcinology is a carcinologist.
top l to r: edible brown crab, lobster. crayfish/crawfish; centre l to r: prawn/shrimp. langoustine;bottom l to r: gooseneck barnacle, krill and West African dried prawns.
The name "crustacean" dates from the earliest works to describe the animals, including those of Pierre Belon and Guillaume Rondelet, but the name was not used by some later authors, including Carl Linnaeus, who included crustaceans among the "Aptera" in his Systema Naturae. The earliest nomenclatural valid work to use the name "Crustacea" was Morten Thrane Brünnich's Zoologiæ Fundamenta in 1772, although he also included chelicerates in the group.
The traditional classification of Crustacea based on morphology recognised four to six classes. Bowman and Abele (1982) recognised 652 extant families and 38 orders, organised into six classes: Branchiopoda, Remipedia, Cephalocarida, Maxillopoda, Ostracoda, and Malacostraca. Martin and Davis (2001) updated this classification, retaining the six classes but including 849 extant families in 42 orders. Despite outlining the evidence that Maxillopoda was non-monophyletic, they retained it as one of the six classes, although did suggest that Maxillipoda could be replaced by elevating its subclasses to classes. Since then phylogenetic studies have confirmed the polyphyly of Maxillopoda and the paraphyletic nature of Crustacea with respect to Hexapoda. Recent classifications recognise ten to twelve classes in Crustacea or Pancrustacea, with several former maxillopod subclasses now recognised as classes (e.g. Thecostraca, Tantulocarida, Mystacocarida, Copepoda, Branchiura and Pentastomida).
Many crustaceans are consumed by humans, and nearly 10,700,000 tons were harvested in 2007; the vast majority of this output is of decapod crustaceans: crabs, lobsters, shrimp, crayfish, langoustine and prawns. Over 60% by weight of all crustaceans caught for consumption are shrimp and prawns, and nearly 80% is produced in Asia, with China alone producing nearly half the world's total. Non-decapod crustaceans are not widely consumed, with only 118,000 tons of krill being caught, despite krill having one of the greatest biomasses on the planet. Krill are, however, a speciality in China and Japan and are used pickled in Korea. They are also consumed in Artic regions and are being introduced to new consumers as fusion recipes using frozen and tinned krill. Gooseneck barnacles (Pollicipes pollicipes) are a speciality of Spanish cuisine (recipes including krill and gooseneck barnacles can be found in the links below). The Pacific goose barnacle, Pollicipes elegans is also consumed, particularly in Alaska. The Japanese goose barnacle, Capitulum mitella is eaten in Japan. The Chilean giant barnacle or picoroco (Austromegabalanus psittacus) is routinely fished for food. Woodlice are sometimes consumed by foragers. Dried prawns (locally known as crawfish) are used as a flavouring and thickener in West African stews.
The alphabetical list of all the Crustacean-based recipes on this site follows, (limited to 100 recipes per page). There are 724 recipes in total:
Page 3 of 8
| Crayfish Curry Origin: South Africa | Ecrevisses au Curry (Crayfish Curry) Origin: Cote dIvoire | Flancitos Origin: Chile |
| Crayfish Soup Origin: British | Edikang Ikong Soup Origin: Nigeria | Folon Origin: Cameroon |
| Cream of Asparagus Soup Origin: Britain | Editan Soup II Origin: Nigeria | Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns) Origin: Mali |
| Creamy Buffalo Shrimp Tacos Origin: America | Efere Usung Udia Origin: Nigeria | Foufou de Banane à la Sauce Claire (Plantain Fufu with Clear Sauce) Origin: Mali |
| Creamy Monkfish and Shellfish Potpie Origin: Britain | Efo Riro Origin: Nigeria | French Coconut Fish Curry Origin: France |
| Crevettes à l'Indienne (Prawns in the Indian Style) Origin: France | Efo-riro (Vegetable Stew) Origin: Nigeria | Fricassé de ouassous (Fricassée of Freshwater Prawns) Origin: Guadeloupe |
| Crevettes au Curry (Malagasy Prawn Curry) Origin: Madagascar | Egg and Prawns on Toast Origin: South Africa | Fried Ata Sauce Origin: Nigeria |
| Crimped Cod Origin: Britain | Egusi Soup Origin: Nigeria | Fried Brinjal Sambal Origin: Myanmar |
| Crimped Skate Origin: Britain | Ekoki Origin: Cameroon | Fried Brnijal Sambal Origin: Myanmar |
| Crispy Antarctic Krill Origin: China | Ekpang Nkukwo Origin: Nigeria | Fried Crabmeat Flautas Origin: American |
| Crispy Crab Wontons Origin: Fusion | Ekpang Nkukwo (Cocoyam Pottage) Origin: Nigeria | Fried Kway Teow Origin: Malaysia |
| Crockpot Bayou Gumbo Origin: American | Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce) Origin: Nigeria | Fried Kway Teow Origin: Christmas Island |
| Curaçao Sambal Tomat (Tomato Sambal) Origin: Curacao | Ekwang Origin: Cameroon | Fried Kway Teow Origin: Cocos Islands |
| Curried Prawn Noodle Soup with Stevia Origin: Fusion | Empanadas fritas de mariscos (Fried Seafood Empanadas) Origin: Easter Island | Fu Yung Hai (Eggs Fu Yung) Origin: China |
| Curry comorien (Comoros Curry) Origin: Comoros | Ensopado Amendoim Kizaka (Kizaka Peanut Stew) Origin: Angola | Fukusazushi Origin: Japan |
| Curry Mouan (Chicken Curry) Origin: Cambodia | Eog Gyda Saws Corgimychiaid (Salmon with Prawn Sauce) Origin: Welsh | Gaeng Pa (Jungle Curry Paste) Origin: Thailand |
| Curry Trey Ruah (Curried Snapper) Origin: Cambodia | Eru avec Garri (Eru with Garri) Origin: Cameroon | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Cyw Iâr â Bwyd Môr (Chicken with Seafood) Origin: Welsh | Ewa Dodo (Black-eyed peas with Plantains) Origin: Niger | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Dadar Jagung (Prawn and Corn Fritters) Origin: Indonesia | Fāfaru (Fermented Coconut Sauce) Origin: Tahiti | Gaeng Som (Thai Sour Orange Curry) Origin: Thailand |
| Daging Bumbu Bali Origin: Indonesia | Fāfaru (Fermented Coconut Sauce) Origin: Wallis Futuna | Galician-style Goose Barnacles Origin: Spain |
| Deep Fried Coconut King Prawns Origin: Britain | Fāfaru (Fermented Coconut Sauce) Origin: Austral Islands | Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco |
| Demok (Taro Leaves in Coconut Milk) Origin: Palau | Faten Doya (Nigerian Yam Pottage) Origin: Nigeria | Gambian-style Okro Soup Origin: Gambia |
| Dewberry Jelly Origin: Britain | Fermented Krill Sauce Origin: Japan | Garden Eggs Stew Origin: Ghana |
| Djerba-style Grilled Prawns Origin: Tunisia | Fermented Krill/Shrimp Paste Origin: Japan | Gari aux Crevettes (Gari with Prawns) Origin: Cameroon |
| Dominica Crab Backs Origin: Dominica | Feuilles de Manioc Malienne (Malian Cassava Leaf Stew) Origin: Mali | Gari Foto Origin: Ghana |
| Dominica Crab Callaloo Origin: Dominica | Fijian Crab Curry Origin: Fiji | Gbékui (Spinach Sauce) Origin: Togo |
| Dominica Curry Prawns Origin: Dominica | Filé Gumbo Origin: Louisiana | Gbegiri (Bean Stew) Origin: Nigeria |
| Dongo (Fish with Cassava Leaves) Origin: Congo | Filipino Fish Curry Origin: Philippines | Gelée du Pomme au Calvados (Crab Apple and Calvados Jelly) Origin: France |
| Dressed Crab Origin: Canada | FionFion Origin: Togo | Ginger Prawns with Oyster Mushrooms Origin: China |
| Dublin Bay Prawns with Garlic Butter Origin: Ireland | Fish Creole Origin: Louisiana | Goan Crab Claw Curry Origin: India |
| Dublin Lawyer Origin: Scotland | Fish Kebabs Origin: Britain | Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria |
| Dulse-dressed Prawns Origin: Ireland | Fish Pie with Dulse Origin: Scotland | Gratin de fruits de mer (Seafood Gratin) Origin: Monaco |
| East African Prawn Curry Origin: East Africa | Fish Sausages Origin: Scotland | |
| East African Shrimp Curry Origin: East Africa | Fisk och paprikasoppa (Fish and Bell Pepper Soup) Origin: Sweden |
Page 3 of 8