軟殼蟹
軟殼蟹，是剛剛換殼，新外殼還是柔軟狀態的螃蟹[1]。除了口器、鰓及腹部，整隻蟹都可以食用[2]。通常以油炸方式烹調，炸好的軟殼蟹可以用來製作壽司或手卷[3]。
參考
- ^ CiCi Williamson, Garry Pound & Willard Scott. Shellfish and fish. The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. 2008: 60–87. ISBN 978-0-89732-657-5.
- ^ Tracy Barr. Soft-shell crabs. Cast Iron Cooking For Dummies. John Wiley & Sons. 2011: 137–138. ISBN 9781118053188.
- ^ Ole G. Mouritsen. Sushi à la carte. Sushi: Food for the Eye, the Body and the Soul. Springer. 2009: 202–250. ISBN 978-1-4419-0617-5.