軟殼蟹,是剛剛換殼英语Ecdysis,新外殼還是柔軟狀態的螃蟹[1]。除了口器腹部,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手卷[3]

美國新奥爾良的軟殼藍蟹

參考

  1. ^ 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 [2014-11-04]. ISBN 978-0-89732-657-5. (原始内容存档于2020-02-26). 
  2. ^ Tracy Barr. Soft-shell crabs. Cast Iron Cooking For Dummies. John Wiley & Sons. 2011: 137–138 [2014-11-04]. ISBN 9781118053188. (原始内容存档于2020-02-15). 
  3. ^ Ole G. Mouritsen. Sushi à la carte. Sushi: Food for the Eye, the Body and the Soul. Springer. 2009: 202–250 [2014-11-04]. ISBN 978-1-4419-0617-5. (原始内容存档于2020-02-15).