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Type | Market Form | Yield | Cooking Methods |
Shrimp | Raw, with or without head; in shell or peeled; frozen, cleaned or not |
40+ (cocktail) per pound 35–40 per pound 31–35 per pound 26–30 per pound 21–25 per pound 16–20 per pound Unit 15 per pound Unit 12 per pound |
Boil/poach, broil/grill, bake, sauté, deep-fat fry |
Blue crab | Live in shell, cooked, canned, frozen | 1–2¾ pounds | Bake, steam, boil, fry |
Soft-shell crab | Live in shell, cooked, canned, frozen | ⅙ – ⅓ pound | Bake, steam, boil, fry |
Dungeness crab | Live in shell, cooked, canned, frozen | 1¼ –2¾ pounds | Bake, steam, boil, sauté |
King (Alaska) crab | Live in shell, cooked, canned, frozen | 6–20 pounds | Bake, steam, boil, fry |
Rock, stone crab | Live in shell, cooked, canned, frozen | ⅖ pound | Bake, steam, boil, fry |
Lobster | Live in shell, frozen, canned | ¾–6 pounds | Bake, steam, boil, broil/grill |
Spiny/rock lobster | Live in shell, headless raw, tail only | 1–4 pounds | Bake, steam, boil, broil/grill |
Crayfish | Live in shell, cooked, frozen | 4–7 inches long 28–30 per pound | Bake, steam, boil, broil/grill |