| 词条 | Soft-shell crab |
| 释义 |
In the United States, the main species is the blue crab, Callinectes sapidus, which appears in markets from April to September.[4] In the Deep South region of the United States, "Buster crab" is often a synonym for a plump, meaty soft-shell crab, this usage especially common in the culinary centers such as New Orleans and Charlotte. This is despite the fact that the original meaning of Buster crab referred to either a soft-shell that had yet to complete molting, or to a soft-shell that had died before being provided to a seafood vendor, and was then consumed by the crabber.[5][6] In Japan, various species are used to make sushi such as maki-zushi or temaki-zushi.[7] 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).[8] Soft shell crabs can have the soft organs along the dorsal cavity removed during cleaning, or they can be left in for consumption. In the latter case, along the US Atlantic coast, the customer asks the vendor to leave “the mustard”, referring to the yellow orange color of the liver-analogue, and the deep orange of any roe in a female crab.[9] See also
References{{commons}}1. ^{{cite book |author=CiCi Williamson, Garry Pound & Willard Scott |year=2008 |title=The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places |publisher=Menasha Ridge Press |isbn=978-0-89732-657-5 |chapter=Shellfish and fish |pages=60–87 |url=https://books.google.co.uk/books?id=pnuFW6zT0T8C&pg=PA63}} {{Edible crustaceans}}{{crab-stub}}2. ^{{cite book|last1=Thompson|first1=Fred|title=Crazy for Crab: Every Thing You Need to Know to Enjoy Fabulous Crab at Home|date=2010|publisher=ReadHowYouWant.com|isbn=978-1-45876-388-4|page=7|url=https://books.google.com/books?id=tebVnrkiLvoC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false|accessdate=15 January 2015}} 3. ^{{cite book |author=Tracy Barr |year=2011 |title=Cast Iron Cooking For Dummies |publisher=John Wiley & Sons |isbn=9781118053188 |chapter=Soft-shell crabs |pages=137–138 |url=https://books.google.co.uk/books?id=1w7nI_KRoX4C&pg=PT137}} 4. ^{{cite book |author=Delilah Winder & Jennifer Lindner McGlinn |year=2006 |title=Delilah's Everyday Soul: Southern Cooking with Style |publisher=Running Press |isbn=978-0-7624-2601-0 |chapter=Fried soft-shell crab |pages=111–112 |url=https://books.google.co.uk/books?id=lhyS9nigr00C&pg=PA111}} 5. ^{{Cite web|url=http://thefoodalmanac.com/joomla1/index.php?option=com_content&view=article&id=2110:soft-shell-crabs&catid=275:shellfish-guide|title=Soft-Shell Crabs|last=Fitzmorris|first=Tom|website=thefoodalmanac.com|language=en-gb|access-date=2018-08-12}} 6. ^{{Cite web|url=https://www.bluecrab.info/glossary.html|title=BLUECRAB.INFO - Blue Crab Glossary of Terms|website=www.bluecrab.info|access-date=2018-08-12}} 7. ^1 2 {{cite book |author=Ole G. Mouritsen |year=2009 |title=Sushi: Food for the Eye, the Body and the Soul |publisher=Springer |isbn=978-1-4419-0617-5 |chapter=Sushi à la carte |pages=202–250 |url=https://books.google.co.uk/books?id=RJxuV-0eT4UC&pg=PA226}} 8. ^{{cite web |url=http://www.parcoalimentare.ve.it/dati/prodotti/tradizionali/en/ittici/moeca.htm |title=Moeca (soft-shell crab) |publisher=Parco Alimentare Venezia Orientale |accessdate=January 19, 2011 |deadurl=yes |archiveurl=https://web.archive.org/web/20110722065033/http://www.parcoalimentare.ve.it/dati/prodotti/tradizionali/en/ittici/moeca.htm |archivedate=July 22, 2011 |df= }} 9. ^{{Cite web|url=http://www.chesapeakequarterly.net/V11N2/side4/|title=Chesapeake Quarterly Volume 11 Number 2: Glossary of Blue Crab Biology|last=Grant|first=Maryland Sea|website=www.chesapeakequarterly.net|access-date=2018-08-12}} 3 : Crab dishes|Edible crustaceans|Commercial crustaceans |
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