Crackin' 5 Lip Smackin' Crustaceans

Shellfish or Fruits de Mer (Fruits of the Sea) as they are known in France, are bottom-dwelling delicacies from our world's coastal oceans. Crustaceans are loved by millions worldwide and the desire for more has caused a massive increase in the fishing industry. Last year over 11 million tons of these hard exoskeleton creatures were harvested. Exoskeleton means they lack bones and their support system is their shell. The flesh has a plump or flaky texture and the flavor is sweet and rich due to their diet on the ocean's seabed. Over 60% of crustaceans that are gathered are shrimp with 50% of those being caught by China. Other species include lobsters, crab, crayfish, Langoustines, and prawns. Here are 5 of my favorite Lip Smackin' recipes:

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5. Blue crabs are found along the entire eastern seaboard of the U.S. with most being gathered in Maryland’s Chesapeake Bay. During the warmer months, May through September, they molt and become soft shelled. They are harvested quickly, usually within 6 hours, and sent to merchants so they can be consumed whole eliminating the shell cracking process. Japan, Argentina, and Europe have recently added this delicacy to their coastal waters. To make these crispy critters, whisk 1 egg into 1 cup of buttermilk and soak them for 10 minutes. Combine equal amounts of cornmeal and flour and season with salt, pepper, and Old Bay seasoning. Dip the crabs in cornmeal and fry until crispy and golden brown. No condiments required … just a squeeze of lemon.

4. Crayfish, also known as crawfish, crawdads, or mudbugs, love the swampy regions of the Gulf of Mexico. Many are collected in the bayous of Louisiana. They are the kings of the Cajun cuisine scene. Most are raised in muddy, boggy, pollution-free waters, but others can be found in slow running freshwater streams. They are great for a hearty, rich bisque or etouffee: a Cajun-type stew. Crawdad purists enjoy nothing more than a boil.  Pour a gallon of water into a large pot.  Add 3 crab boil packets, half of a lemon, onion, and head of garlic, ¼ cup of Tabasco sauce, 1 pound of red potatoes, and 5 halved ears of corn.  Bring to a boil and simmer for 10 minutes. Add your mudbugs and heat until fully pink. Drain off the water and turn out onto a paper covered table. Ca c’est bon!  It’s so goooood!

3. Dungeness Crabs are a west coast delicacy, and the most commercially exported crustacean from northwest harbors. Take a walk along Fisherman’s Wharf in San Francisco and piles of these crabs will be on full display daily. Purchase them fresh or have them boiled and get cracking. The flesh is obtained by cracking the 5 pairs of legs open. The real bounty is the lump inside the shell. You'll need to pry the top shell off by hand.  Be warned … it's not for the faint of heart I enjoy crab cakes when the lump meat is the main ingredient … not the breading. Combine 1 pound of lump crab, 1 ½ tablespoons Panko crumbs, and 2 teaspoons chopped parsley. Mix 1 egg with ½ tablespoon mayo, ½ teaspoon dry mustard, and a dash of hot sauce. Combine all the ingredients together and form cakes by hand. Place each on a lightly greased pan and broil until golden. Lemon and remoulade are perfect condiments.

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2. Shrimp are found worldwide and come in many varieties: Gulf whites, pinks, and tigers are the most popular. My personal favorite is the brown rock shrimp found in the Caribbean and the southern gulf off of Mexico’s Yucatan Peninsula. Rock shrimp are larger than most, they are plump and have a lobster-like flavor. Like all shrimp, the dishes in which brown shrimp can be used is endless. Stir fried, skewered and grilled, Creoles, or breaded and deep fried to name a few. Fewer ingredients make the shrimp the star, that’s why I love scampi. Sauté your shrimp in butter until cooked and butter is slightly browned. Add chopped garlic and cooked pasta slightly drained. Toss and top with chopped parsley and freshly grated Parmesan cheese. Delizioso!

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1. Maine lobster is the best lobster in the world bar none. This is the rock star of crustaceans. They thrive in the cold ocean waters off of New England's coast. Most of the meat is in the tail, followed by the claws, and if large enough even the legs. Tails can be purchased ready to cook by the pound. For the culinary adventurer, lobster can be purchased live, make sure the claws are bound tightly they will cause damage to fingers. Boil or steam them until they turn bright orange … about 15 minutes. Remove all of the meat and make yourself a classic lobster roll. Mix 4 tablespoons real mayonnaise, ¼ cup finely chopped celery, lemon juice, and salt and pepper to taste. Mix in your chopped lobster tail meat and fill in a toasted flat sided hot dog bun. Garnish the top with the claw meat.

The name shellfish is somewhat misleading in that crustaceans are not fish. They are considered to be water-dwelling creatures. Nevertheless, these varieties of seafood are by far my favorite. Nothing beats the texture of a fresh firm shrimp or a chunk of lobster on your tongue as you chew it. These water gems have become increasingly popular over the past few years due to the demands of health-conscious people and faster transportation to purveyors. Fresh is always best. Find a fishmonger that guarantees the product has never been frozen. Freezing causes ice crystals to form in the delicate flesh and ruins the quality. They are extremely perishable so prepare them the day you buy them and … Get Crackin.'