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, three U.S. states have designated state crustaceans: *Louisiana has the freshwater crayfish ''Procambarus clarkii''. *Maryland has the blue crab, ''Callinectes sapidus''.〔Md. Gen. Provis. § 7-303. http://mgaleg.maryland.gov/webmga/frmStatutesText.aspx?article=ggp§ion=7-303&ext=html&session=2015RS&tab=subject5.〕 *Oregon has the Dungeness crab, ''Metacarcinus magister''. ==Louisiana== (詳細はLouisiana designated the Louisiana crawfish, ''Procambarus clarkii'', as their state crustacean.〔(【引用サイトリンク】title=Louisiana Lagniappe )〕 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 , and lengths of . 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.〔(How to Season a Crawfish Boil )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「List of U.S. state crustaceans」の詳細全文を読む スポンサード リンク
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