World Library  
Flag as Inappropriate
Email this Article

Soft-shell crab

Article Id: WHEBN0000574963
Reproduction Date:

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

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


  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. 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. 

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.