Seafood Types, Names and Menu Terminology: Where Crab Fits
Is crab seafood? A clear answer on crab as a shellfish and crustacean, with a short list of common seafood types and a note on squid and calamari.
Contents
The short answer: crab is seafood, specifically a shellfish
Seafood is a broad culinary term for sea life that people eat. It is usually split into two main groups: fish and shellfish. Crab belongs to the shellfish group. Within shellfish, crab is a crustacean, which means it has a hard outer shell, jointed legs and a segmented body. Lobster and shrimp are also crustaceans, so on a menu crab usually appears alongside them rather than with clams or oysters.
How seafood is grouped on menus
Menus and seafood counters often sort shellfish into two families. This explains why some dishes are grouped together and others are kept apart.
- Crustaceans: hard-shelled animals with jointed legs, such as crab, lobster and shrimp.
- Mollusks: soft-bodied animals. Some, such as clams, oysters, mussels and scallops, live inside a shell. Others, such as squid and octopus, have no outer shell.
Ten common types of seafood
Here are ten seafood types that US readers often see on menus. The list is not a complete catalog, and availability varies by region and season.
| Seafood | Group | Family |
| Crab | Shellfish | Crustacean |
| Lobster | Shellfish | Crustacean |
| Shrimp | Shellfish | Crustacean |
| Clams | Shellfish | Mollusk |
| Oysters | Shellfish | Mollusk |
| Mussels | Shellfish | Mollusk |
| Scallops | Shellfish | Mollusk |
| Squid | Shellfish (culinary use) | Mollusk |
| Octopus | Shellfish (culinary use) | Mollusk |
| Salmon | Fish | Finfish |
A note on squid and calamari
Squid is a mollusk with no outer shell. On US menus it often appears as calamari, the Italian word for squid. The two names usually refer to the same ingredient. Calamari is common for fried or Italian-style dishes, while squid is used more widely elsewhere. Because squid has no shell, some people do not think of it as shellfish, but kitchens and seafood sellers often group it with shellfish.
What this guide does not cover
The source material for this guide supports only the general classification above. It does not cover specific crab species, regional crab names, grades of crab meat sold in US markets, sustainability ratings, or allergy and food-safety guidance. Check a dedicated, current source for those details, especially before making health-related or purchasing decisions.
Related articles
Cleaning whole squid into tubes, rings and tentacles
How to clean whole squid for calamari: a seven-step order for removing guts, quill, beak and skin, then cutting the tube into rings or keeping it whole for stuffing.
Planning home hot-smoked salmon using an Extension process
Plan hot-smoked salmon at home with an Extension process: chilled brining, drying, a 160°F internal hold for 30 minutes, oven finishing and safe cooling.
Preparing cooked oysters on the half shell or shucked
How to bake oysters on the half shell, cook shucked or jarred oysters, choose an oven temperature, and confirm they reach 145°F.
Cooking Whole Maine Lobster and Extracting the Cooked Meat
Boil whole Maine lobster by individual weight, confirm doneness at 145°F, then crack the claws, knuckles and tail, pick the meat clean, and store or reheat it safely.
Choosing seafood-stock ingredients, extraction methods and uses
Match shrimp shells, heads, crab or fish bones to the right seafood stock method, simmer and strain it correctly, then cool, store and reheat it safely.
Preparing and butterflying lobster tails for baking or grilling
How to lift lobster tail meat out of the shell or butterfly it book-style, match each cut to an oven or grill setup, and confirm doneness at 145°F.
Preparing and oven-baking panko-coated fish fillets
How to coat fish fillets in flour, egg and oiled panko, bake them at 425°F, and confirm doneness at 145°F. Also covers a cornmeal coating alternative.
Preparing wet-battered fish by shallow frying
How to make shallow fried battered fish: a two-portion batter, a shallow-oil pan setup, a turning sequence, and a 145°F thermometer check for doneness.
Choosing pan-cooked or coated fried squid preparations
Compare butter-garlic pan-fried squid rings with buttermilk-soaked, flour-coated fried calamari: cuts, steps, heat, timing and serving for each.
Coordinating oven-baked fish and potato wedges
How to time baked fish and potato wedges on one sheet pan: give the potatoes a head start, coat the fish while they bake, then finish both together.