adj
Crusted with barnacles.
n
The byssus of certain shellfish.
n
Alternative form of blue crab [A crab of species Callinectes sapidus]
n
squid as food, especially cooked in the form of calamari rings
n
Alternative form of calipee [A food of the yellowish material found inside the lower half of a turtle's carapace (shell).]
n
(archaic) pigface (mesembryanthemum plant)
n
(US, food, colloquial) Tuna.
n
Alternative form of choupique [(Louisiana) bowfin, mudfish]
n
The pincer (chela) of a crustacean or other arthropod.
n
(uncountable) The flesh of the cod as food.
n
Alternative form of codling (“apple”) [A young small cod.]
n
(dated) An unsold book that is returned to the publisher.
n
(countable) A social event where boiled crabs are eaten.
n
An area with an abundance of crabs; a place where crabs are fished.
n
a small burrow dug by a crab
n
A small, young, or baby crab.
n
The shell of crabs, lobsters, etc.
n
A prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
n
(cooking) The fingerlike gills of a crab.
n
Any shellfish which casts its shell, such as a lobster.
n
Used other than figuratively or idiomatically: see edible, crab.
n
(US) A rectangular piece of processed fish coated in breadcrumbs that is cooked by frying or grilling.
n
Synonym of goldenback (“woodpecker”)
n
Synonym of cocksfoot (Dactylis glomerata)
n
A more humane method of killing a live fish which also helps keep it fresh.
n
Alternative form of jack (“the tree Mangifera caesia”) [A coarse mediaeval coat of defence, especially one made of leather.]
n
(slang) An Australian twenty dollar note, due to its reddish-orange colour.
n
(chiefly Northern Atlantic region of Canada, US) A large commercial enclosure filled with circulating water in which lobsters are kept alive pending sale.
n
Alternative spelling of merroir [The complete set of local conditions in which seafood is raised. The total characteristics or phenotype of an organism due to attributes such as harvest and cultivation technique, salinity, tides, local food sources, seasonality, and climate.]
n
The complete set of local conditions in which seafood is raised. The total characteristics or phenotype of an organism due to attributes such as harvest and cultivation technique, salinity, tides, local food sources, seasonality, and climate.
n
(UK, dialect) An edible British crab.
n
Alternative form of pichiciego [A small, burrowing, South American armadillo (Chlamyphorus truncatus); the pink fairy armadillo.]
n
The front claws of crustaceans such as lobsters.
n
(dated) Alternative form of quahog (“edible hard-shell clam, Mercenaria mercenaria, used in chowders”) [An edible clam with a hard shell found along the Atlantic Coast of North America, from species Mercenaria mercenaria, formerly Venus mercenaria.]
n
Synonym of rosy starling
n
(US, naval slang) A civilian.
n
A dish shaped like a scallop shell.
n
A yellow cylindrical mass of egg cases of certain species of whelks, resembling an ear of maize.
n
Alternative form of sea corn [A yellow cylindrical mass of egg cases of certain species of whelks, resembling an ear of maize.]
n
A colloquial term for fish, shellfish, seaweed, and other edible aquatic life.
adj
(informal) Resembling or characteristic of seafood.
n
A female Chesapeake Bay blue crab, especially an immature one (as contrasted with a sook).
n
A crab in the act of casting its shell, or immediately afterwards while still soft.
n
A fisheries and colloquial term for an aquatic invertebrate having an inner or outer shell, such as a mollusc or crustacean, especially when edible.
n
A dinner consisting of seafood.
n
Alternative form of shore crab [A type of crab (Carcinus maenas) native to the coasts of Europe and North Africa.]
n
(uncountable) The flesh of such crustaceans.
n
(US, humorous) Rocky Mountain oyster
n
(uncountable) The flesh of this fish, used as food
n
(fiction, rare) A shapeshifter who can assume the form of a crab.
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