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Soft-shell crab

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Title: Soft-shell crab  
Author: World Heritage Encyclopedia
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Subject: List of sushi and sashimi ingredients, Culture of Baltimore, Meunière sauce, Jim Halpert, Callinectes sapidus
Collection: Commercial Crustaceans, Crab Dishes, Edible Crustaceans
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Soft-shell crab

Soft-shelled blue crabs in New Orleans, Louisiana

Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.[1] Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. [2]This means that almost the entire animal can be eaten, rather than having to shell the animal to reach the meat.[3] The exceptions are the mouthparts, the gills and the abdomen, which must be discarded.[4] The remaining, edible part of the crab is typically deep fried.[3]

In the United States, the main species is the "blue crab," Callinectes sapidus, which appears in markets from April to September.[5]

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).[6]

See also

References

  1. ^ CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places.  
  2. ^ Thompson, Fred (2010). Crazy for Crab: Every Thing You Need to Know to Enjoy Fabulous Crab at Home. ReadHowYouWant.com. p. 7.  
  3. ^ a b c Ole G. Mouritsen (2009). "Sushi à la carte". Sushi: Food for the Eye, the Body and the Soul.  
  4. ^ Tracy Barr (2011). "Soft-shell crabs". Cast Iron Cooking For Dummies.  
  5. ^ Delilah Winder & Jennifer Lindner McGlinn (2006). "Fried soft-shell crab". Delilah's Everyday Soul: Southern Cooking with Style.  
  6. ^ "Moeca (soft-shell crab)". Parco Alimentare Venezia Orientale. Retrieved January 19, 2011. 


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