Kepiting soka

Kepiting soka atau kepiting cangkang lunak adalah sebuah istilah kuliner untuk kepiting-kepiting yang baru melepas kulit lamanya dan masih lunak.[1] Cangkang lunak diangkat dari air agar cangkang mereka tak mengeras.[2] Hal tersebut ditujukan agar nyaris seluruh bagian dari hewan tersebut dapat disantap, alih-alih hanya dagingnya yang disantap.[3]

Kepiting-kepiting soka biru di New Orleans, Louisiana

Tiga kepiting soka yang dipersiapkan dan dimasak

Referensi

CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. hlm. 60–87. ISBN 978-0-89732-657-5.
Thompson, Fred (2010). Crazy for Crab: Every Thing You Need to Know to Enjoy Fabulous Crab at Home. ReadHowYouWant.com. hlm. 7. ISBN 978-1-45876-388-4. Diakses tanggal 15 January 2015.

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[1] CiCi Williamson, Garry Pound & Willard Scott (2008). "Shellfish and fish". The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places. Menasha Ridge Press. hlm. 60–87. ISBN 978-0-89732-657-5.

[2] Thompson, Fred (2010). Crazy for Crab: Every Thing You Need to Know to Enjoy Fabulous Crab at Home. ReadHowYouWant.com. hlm. 7. ISBN 978-1-45876-388-4. Diakses tanggal 15 January 2015.