Softshell crab
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The softshell crab (British: Soft shell crab) lifted up crab just after the ecdysis or it. I am called deep-fried Portunus trituberculatus, the deep-fried soft husk crab in Japan.
It is a method to cook a crab just after the ecdysis to eat without peeling the husk of the crab. Various kinds of crabs are edible, and, in the crabs (crab) of the husk (shell) which is soft (Soft), they are done by this method. The softshell crab is a name as ingredients.
Because the Crustacea such as the crab are covered to a hard external skeleton, I cannot just grow up. Therefore I throw it off after taking in calcium in body fluid from an old husk once and it absorbs water before a new husk still stiffens and grows it by the pressure and stiffens again by returning calcium to the new husk. It is softshell crab to cook at a stage before this hardening.
The soft crab just after such ecdysis does not have good entering of the body in the market of Japan; is dated the value as the product which was considered that is low, but is new under the influence of American softshell crab of the product value; is tried. In the United States, I occupy about half of the quantity of unloading of the crab.
How to eat
I catch it in the sandwich and eat and I surround tempura and the softshell crab which I fried to rolled sushi and rolling by hand sushi and eat.
Kind
Famous softshell crab is an individual having just finished shedding off the skin of the blue club (a scientific name: Callinectes sapidus, Japanese name: アオガニ) of the Portunus trituberculatus department inhabiting the American East Coast. にかけてが is in season in July from May. In the blue club, there is not a projection inside of the arm of scissors unlike the swimming crab which is a crab of the representative Japanese blue crab department from Japan, and the male abdomen has a reverse T-shaped shape. Because a leg is blue, I am called a blue club. I watch the produced crab until I make self-renewal with a fish preserve and am used when I make self-renewal. Therefore there is the restaurant preparing a fish preserve, but generally uses the frozen thing.
Of the blue club, besides, saw swimming crab (there are the names such as a mangrove queen crab, the mad club, too) or チチュウカイミドリガニ make an individual just after the ecdysis edible as softshell crab, too.
This article is taken from the Japanese Wikipedia Softshell crab
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