Soft-shell crab
From Wikipedia, the free encyclopedia
Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.[1]
In the United States, the main species is the "blue crab", Callinectes sapidus, which appears in markets from April to September.[2] In Japan, various species are used to make sushi such as maki-zushi or temaki-zushi;[3] the Japanese blue crab (Portunus trituberculatus) or the shore swimming crab (Charybdis japonica) is typically used. In Italy, the soft-shell of the common Mediterranean crab is a delicacy typical of the Venetian lagoon (called moeca in the local idiom).[4]
References [edit]
- ^ CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. pp. 60–87. ISBN 978-0-89732-657-5.
- ^ Delilah Winder & Jennifer Lindner McGlinn (2006). "Fried soft-shell crab". Delilah's Everyday Soul: Southern Cooking with Style. Running Press. pp. 111–112. ISBN 978-0-7624-2601-0.
- ^ Ole G. Mouritsen & Jonas Drotner Mouritsen (2009). "Sushi à la carte". Sushi - Food for Eye, Body and Soul. Springer. pp. 202–250. ISBN 978-1-4419-0617-5.
- ^ "Moeca (soft-shell crab)". Parco Alimentare Venezia Orientale. Retrieved January 19, 2011.
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