Overview

Crustaceans are a large subphylum of arthropods that includes crabs, lobsters, crayfish, shrimp, krill, and barnacles. They are defined by a chitinous exoskeleton, segmented bodies, and paired jointed appendages. Many species are harvested for food, prized for their sweet, briny flesh and firm texture.

Origin and history

Crustaceans have been part of human diets since prehistoric times, with shell middens found on every inhabited continent. The 67,000 described species range in size from the microscopic Stygotantulus stocki at 0.1 mm to the Japanese spider crab with a leg span of up to 3.8 m [2]. Commercial crustacean fisheries developed independently in coastal regions worldwide. In Mexico, shrimp and crab have been harvested from both Pacific and Gulf waters for centuries, with pre-Columbian evidence of shrimp consumption in Mesoamerican coastal sites [4]. The global crustacean trade expanded significantly in the 20th century with the development of industrial trawling and freezing technology.

Varieties and aliases

  • Shrimp (Caridea) and prawns (Dendrobranchiata) — often used interchangeably in culinary contexts
  • Crabs (Brachyura) — including blue crab, Dungeness crab, stone crab, king crab
  • Lobsters (Nephropidae) — clawed lobsters such as Homarus americanus
  • Spiny lobsters (Palinuridae) — clawless, found in warm waters
  • Crayfish (Astacoidea and Parastacoidea) — freshwater crustaceans
  • Krill (Euphausiacea) — small, shrimp-like, used in feed and increasingly for human consumption
  • Barnacles (Cirripedia) — including goose barnacles (percebes) eaten in Spain and Portugal

Culinary uses

Crustaceans are prepared by boiling, steaming, grilling, frying, roasting, or eating raw (as in crudo or sashimi). Shrimp are the most widely consumed crustacean globally, used in soups, stir-fries, tacos, and pasta dishes. Crabs are often boiled whole and served with butter or used in cakes, bisques, and salads. Lobster is typically boiled or steamed and served with drawn butter, or used in rolls and thermidor preparations. In Mexican coastal cuisine, shrimp appear in aguachile, ceviche, tacos gobernador, and caldo de camarón [4]. Crayfish are central to Cajun and Creole cooking in the southern United States, particularly in étouffée and boils.

Cross-cuisine context

Crustaceans occupy a prominent place across nearly every cuisine represented in Los Angeles. In Mexican cuisine, shrimp (camarón) and crab (jaiba) are used in sopes, tostadas, and empanadas, as well as in the Sinaloan-style aguachile that has become a LA staple [4]. In Japanese cuisine, shrimp (ebi) appears in tempura, sushi, and as a filling for gyoza. Korean cuisine uses small dried shrimp (saeu) in kimchi and banchan, and larger shrimp in haemul pajeon (seafood scallion pancake). Vietnamese cuisine features shrimp in bánh xèo, bún riêu, and as a key protein in spring rolls. Filipino cuisine uses shrimp (hipon) in sinigang, adobo sa gata, and as a base for bagoong (fermented shrimp paste) [3]. Chinese cuisine employs shrimp in dim sum (har gow), stir-fries, and lobster preparations. Cambodian cuisine includes prahok (fermented fish paste) but crustaceans appear fresh in soups and curries. Persian cuisine uses shrimp (meygoo) in polo and khoresht. Peruvian cuisine features crustaceans in ceviche and causas. Salvadoran and Guatemalan cuisines use shrimp in cocktails and soups. No widely recognized analogue for crustaceans as a category exists in any single cuisine, as they are a biological group rather than a culturally specific ingredient.

Notes for cooks

  • Fresh crustaceans should have a clean sea smell, not an ammonia or sulfur odor. Ammonia indicates spoilage.
  • Cook crustaceans as soon as possible after purchase. Live crabs and lobsters should be cooked the same day.
  • Frozen shrimp are often of higher quality than “fresh” shrimp that have been thawed and refrozen. Look for individually quick frozen (IQF) shrimp with minimal ice glaze.