Bánh Xèo (Vietnamese Crispy Rice-Flour Pancakes)
Crispy Vietnamese rice-flour pancakes filled with pork and prawns
What counts as crustaceans in the kitchen
In everyday cooking, crustaceans are the hard-shelled shellfish such as prawns (shrimp), crab, lobster and crayfish. They are used fresh, frozen, cooked or raw, and they can be peeled or served in the shell. Beyond whole seafood, crustaceans are also used to make intensely flavoured bases: prawn stock, crab bisque-style soups, and shellfish reductions. Some cuisines use shrimp paste or dried shrimp as a seasoning, and those ingredients can be easy to miss because they are used in small amounts. Crustaceans are distinct from molluscs (such as mussels, clams, oysters and squid), though people who avoid one group sometimes avoid both depending on their needs.
Top picks in Crustaceans
Seafood Pastilla (Moroccan Filo Pie with Prawns and White Fish)
Crisp Moroccan filo pie filled with prawns and white fish
Zuppa di Pesce alla Livornese (Tuscan Fish Soup)
Tomato and white wine fish soup with mixed seafood
Shrimp Creole (Prawns in Spiced Tomato Sauce with Rice)
Prawns simmered in spiced tomato sauce, served with rice
Vietnamese Spring Roll Bowl (Vermicelli with Prawns and Nuoc Cham)
Vermicelli bowl with prawns, herbs and nuoc cham dressing
Linguine allo Scoglio (Italian Seafood Pasta)
Seafood linguine with mussels, clams and prawns
Avoidance, cross-contact and ingredient checks
This label supports allergen-aware browsing, but it cannot guarantee a recipe is safe for you. If you avoid crustaceans, check for prawns/shrimp, crab, lobster and crayfish, plus ingredients such as shrimp paste, dried shrimp and shellfish stocks. Cross-contact is common with shared frying oil, grills, steaming baskets and prep surfaces in mixed-seafood kitchens. Even at home, utensils and boards used for peeling prawns or cracking crab can spread residue unless washed thoroughly.
All recipes in Crustaceans
Zuppa di Pesce alla Marinara (Italian Seafood Stew)
Seafood stew simmered in a garlicky tomato and white wine broth
Shanghai-Style Steamed Crab with Ginger and Black Vinegar
Shanghai-style steamed crab with a sharp ginger, soy and black vinegar dipping sauce
Coronation Prawn Sandwich
Buttered white bread filled with prawns in curry mayonnaise and mango chutney
Thai Red Curry with Prawns and Bamboo Shoots
Prawns and bamboo shoots simmered in coconut milk with red curry paste
Classic Lobster Roll
Warm, butter-toasted rolls packed with lobster, mayonnaise, lemon, celery and chives
Moroccan Seafood Bastilla (Filo Pie with Squid, Prawns and Fish)
Moroccan seafood bastilla baked in crisp filo layers with saffron, garlic, herbs and egg
Tết Dumpling Platter (Steamed Pork and Prawn Dumplings with Herbs)
Vietnamese steamed pork and prawn dumplings with herbs and lime chilli dipping sauce
Haemul Tang (Korean Seafood Hot Pot)
Spicy Korean seafood hot pot simmered with vegetables, then finished with tofu
Jjamppong (Spicy Seafood Noodle Soup)
Korean-Chinese spicy noodle soup with seafood, vegetables and chilli broth
Air Fryer Garlic Butter Shrimp
Prawns are cooked in the air fryer with garlic butter and lemon juice.
Low Carb Poke Bowl
Low carb poke bowl with prawns, salad leaves, avocado and radishes.
Mixed Seafood Poke Bowl
Mixed seafood poke bowl with sushi rice, soy dressing, avocado and cucumber.
Replacing crustaceans without forcing a seafood imitation
If crustaceans are there for texture, you will usually get a better result by choosing a different centrepiece rather than trying to mimic prawn or crab exactly. Firm fish, tofu, mushrooms or vegetables can take on a similar cooking method, but they will not bring the same sweetness and briny depth. If the recipe relies on crustacean stock or paste for savoury intensity, build flavour with alternatives such as vegetable stock, browned aromatics, tomato, seaweed for a marine note, or fermented seasonings where appropriate. The goal is to replace depth and savouriness, not to recreate shellfish flavour precisely.
Where to look next
Ingredient browsing is a practical next step when you are avoiding crustaceans, because it lets you explore alternative proteins and flavour-builders such as fish, seaweed, mushrooms or different stocks. Diet categories can also help if you are balancing seafood avoidance with other requirements, so you can narrow in on recipes that fit your overall approach to eating.
Entremet Framboise (Raspberry Mousse Cake)
Almond sponge topped with raspberry mousse and fresh raspberries
Methi Thepla (Gujarati Fenugreek Flatbreads) with Mango Pickle
Spiced fenugreek flatbreads served warm with mango pickle
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Risotto al Limone e Gamberi (Lemon and Prawn Risotto)
Creamy lemon risotto with prawns and parmesan
Vegan
Tahini Noodle Bowl with Chickpeas and Lemon Dressing
Noodles with tahini lemon dressing, chickpeas and crisp vegetables
Vegan
Gigantes Plaki (Greek Baked Giant Beans in Tomato Sauce)
Greek baked giant beans in tomato and olive oil sauce
Vegetarian
Stoemp Bowl with Carrots and Leeks
Mashed potatoes with carrots and leeks, enriched with butter
Vegetarian
Caldereta de Bogavante (Menorcan-Style Lobster Stew)
Menorcan lobster stew with tomato, pepper and saffron
Frequently asked questions
Are prawns and shrimp crustaceans?
Yes. Prawns and shrimp are crustaceans, along with crab, lobster and crayfish.
Are mussels and squid crustaceans too?
No. Mussels, clams, oysters and squid are molluscs, a different group of shellfish. Some people avoid both groups, but they are not the same category.
What are the most common hidden sources of crustaceans?
Shrimp paste, dried shrimp, shellfish stocks and some seafood-flavoured sauces or soups. These can be used in small amounts, so checking ingredients matters.
Is fish sauce made from crustaceans?
Fish sauce is typically made from fish, but recipes and brands vary. If you are avoiding crustaceans, read labels carefully, especially for blended seafood sauces.
Does cooking destroy crustacean allergens?
Allergens are generally proteins, and cooking does not reliably remove the risk. If you need to avoid crustaceans, treat cooked and raw forms with the same caution.
How can I reduce cross-contact at home?
Use separate boards and utensils for shellfish, wash hands and surfaces promptly, and be cautious with shared oils or grills if crustaceans are cooked alongside other foods.
Know the group, then watch the flavour bases
Crustaceans are straightforward when they are whole, but they can be harder to spot when used as paste, dried seafood or stock. If avoidance is important, focus on those concentrated ingredients and on cross-contact points such as shared oil, grills and prep tools.
