These are animals with a body, outer jointed skeleton or shell.  This group includes lobster, crayfish, crab, shrimp, and prawn, among others. This class sheds its shell periodically as it grows larger. 

Crustaceans lend themselves well to all preparation techniques. The shells themselves can be simmered for shellfish butter. The meat can be taken from the shell and deep fat fried, sautéed, baked, broiled, poached, steamed or reformed into patties and pan fried.