FabulousFusionFood's Crustacean-based Recipes 6th 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:
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| Palm Butter Soup Origin: Liberia | Prawn Balti Origin: Britain | Rendang Daging (Malaysian Beef Rendang) Origin: Malaysia |
| Pan-fried Squat Lobsters Origin: England | Prawn Balti Origin: Britain | Renga Renga (Burundi Sweet Potato Leaf Stew) Origin: Burundi |
| Panang Curry Paste Origin: Thailand | Prawn Biryani Origin: India | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh |
| Partan Bree Origin: Scotland | Prawn Caldine Origin: India | Rosehip and Crab Apple Jelly Origin: Britain |
| Pawpaw Stew Origin: Ghana | Prawn Cocktail Origin: Britain | Rosehip and Rowan Marmalade Origin: Britain |
| Pazun Hin (Prawn Curry) Origin: Myanmar | Prawn Croquets Origin: British | Rowan Jelly Origin: Britain |
| Pe Kyar Zan Thoke (Glass Noodle Salad) Origin: Myanmar | Prawn Curry Origin: Bangladesh | Saba Callaloo Origin: Saba |
| Peanut Soup Origin: West Africa | Prawn Kofta Curry Origin: Anglo-Indian | Sacha Sauce Origin: Taiwan |
| Penang Prawn Curry Origin: Thailand | Prawn Laksa Origin: Malaysia | Saimin (Hawaiian Noodle Soup) Origin: Hawaii |
| Pepes Ikan (Fish in Curry Sauce) Origin: Indonesia | Prawn Laksa Origin: Cocos Islands | Saka Saka du Mali (Malian Sweet Potato Leaf Sauce) Origin: Mali |
| Pepes Ikan (Fish in Curry Sauce) Origin: East Timor | Prawn Pasanda Origin: Britain | Salada de Logosta à Moda de Cabo Verde (Cape Verdean Lobster Salad) Origin: Cape Verde |
| Percebes Tapas (Gooseneck Barnacles Tapas) Origin: Spain | Prawn Patia Origin: India | Salade de la mer (Seafood Salad) Origin: France |
| Peri Peri Kari Camarão (Fiery Prawn Curry) Origin: Mozambique | Prawn Patties Origin: Trinidad | Sallets for fish daies (Fish-day Salad) Origin: Britain |
| Peri-peri Prawn Pasta Origin: South Africa | Prawn Phall Origin: Britain | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea |
| Pickled Crabapple Origin: Britain | Prawn Powder Origin: Anglo-Indian | Sambal Belacan Origin: Malaysia |
| Picoroco Tempura Origin: Chile | Prawn Puri Origin: Britain | Sambal Telur Origin: Malaysia |
| Piquant Grape Jelly Origin: South Africa | Prawn Soup Origin: British | Sambal Tomat (Tomato Sambal) Origin: Aruba |
| Plasas Origin: Sierra Leone | Prawn Stuffed Avocados Origin: British | Samilolo (Fermented Coconut Sauce) Origin: Samoa |
| Plateau de Fruits de Mer (Seafood Platter) Origin: France | Prawn Tikka Origin: Britain | Samilolo (Fermented Coconut Sauce) Origin: American Samoa |
| Poo Pad Pong Curry (Thai Crab Curry Recipe) Origin: Thailand | Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Samphire and Crab Salad Origin: Britain |
| Popcorn Shrimp Origin: Cajun | Prawn, Scallop and Horn of Plenty Sauce Origin: Britain | Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas) Origin: Reunion |
| Pork and Prawn Dumplings Origin: China | Prawn, Sweet Cicely and Tomato Risotto Origin: Italy | Sao Tomean Calulu Origin: Sao Tome |
| Pork and Yam Pepper Soup Origin: Nigeria | Prawn-stuffed Trout Origin: Britain | Satay Origin: Indonesia |
| Port of Spain Crabs and Dumplings Origin: Trinidad | Pressure Cooker Jambalaya Origin: American | Sauce d'Adémé aux Fruits de Mer (Seafood with Adémé Sauce) Origin: Togo |
| Portuguese Percebes Origin: Portugal | Prig Gang Som (Sour Curry Paste) Origin: Thailand | Sauce Gbanbouda (Tô with Okra Sauce and Peanuts) Origin: Guinea |
| Poten Bwmpen (Marrow Pie) Origin: Welsh | Prik Gaeng Panang (Panang Red Curry Paste) Origin: Thailand | Sauce Gombo Togolaise (Togolese Okra Sauce) Origin: Togo |
| Potted Crayfish Origin: British | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece | Savoury Party Bites Origin: Britain |
| Potted Morecambe Bay Shrimps Origin: England | Pudding Egusi (Egusi Pudding) Origin: Cameroon | Scallop and Prawn Chu Chee Origin: Thailand |
| Potted Prawns Origin: Britain | Quiabos com Camarão (Okra with Prawns) Origin: Mozambique | Scillas (King Prawns) Origin: Roman |
| Potted Prawns II Origin: Britain | Quiche au Saumon et Crevettes (Salmon and Prawn Quiche) Origin: France | Scrambled Eggs with Woodlice Origin: Britain |
| Potted Squat Lobsters with Ginger and Basil Origin: Britain | Quizaca (Cassava Leaf Stew) Origin: Angola | Sea Blite with Crab and Vanilla Mayonnaise Origin: Britain |
| Potted Woodlice Origin: Britain | Ragout d'Igname (Yam Porridge) Origin: Burkina Faso | Seafood Amok Origin: Cambodia |
| Poulet à la Farine de Maïs (Chicken with Maize Meal Porridge) Origin: Togo | Red Curry Risotto with Prawns Origin: Fusion | |
| Prawn Balti Origin: Britain | Red-red Origin: Ghana |
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