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. . . Menasha Ridge Press. 2008: 60–87. ISBN 978-0-89732-657-5.
  2. Tracy Barr. . . John Wiley & Sons. 2011: 137–138. ISBN 9781118053188.
  3. Ole G. Mouritsen. . . Springer. 2009: 202–250. ISBN 978-1-4419-0617-5.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.