List of U.S. state crustaceans

As of May 2012^[update], three U.S. states have designated state crustaceans:

In 1983, the state of Louisiana designated the Louisiana crawfish, Procambarus clarkii, as their state crustacean. The native range of P. clarkii is along the Gulf Coast from northern Mexico to the Florida panhandle, as well as inland, to southern Illinois and Ohio. It is most commonly found in warm fresh water, such as slowly flowing rivers, marshes, reservoirs, irrigation systems and rice paddies. P. clarkii grows quickly, and is capable of reaching weights over 50 grams (1.8 oz), and lengths of 5.5–12 centimetres (2.2–4.7 in).

Harvests of P. clarkii account for a large majority of the crayfish produced in the United States and elsewhere. Louisiana produces 90% of the crawfish in the world and consumes 70% of it locally. Louisiana crawfish are usually boiled in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes, corn on the cob, onions, garlic, and sausage. There are many differing methods used to season a crawfish boil and an equal number of opinions on which one is correct.

The blue crab, Callinectes sapidus was chosen as the state crustacean of Maryland in 1989.C. sapidus is a crab found in the waters of the western Atlantic Ocean, the Pacific coast of Central America and the Gulf of Mexico. The blue crab may grow to a carapace width of 230 mm (9.1 in). It can be distinguished from a related species that occurs in the same area by the number of frontal teeth on the carapace; C. sapidus has four, while C. ornatus has six.

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