Doesn't that photo look appetizing? About as appetizing as biting into a fried spider.
Unfortunately, this one was a bit old and had probably been sitting around for too long. So I'll have to try again at a later time. But the meat was tasty - tastes like sweet crab and the shell and little legs are pretty much, soft, which should have contasted with the crunchy batter had my dish been fresh. But loads of mayonnaise pretty much hides everything... oh wait, sorry it doesn't.
On Soft Shell Crabs: Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft. In the United States, the main species is the "blue crab", which appears in markets from April to September. In Japan, various species are used to make sushi, including the Japanese blue crab or the shore swimming crab. In Italy, the soft-shell of the common Mediterranean crab is a delicacy typical.
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