Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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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