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Soft-shell crab

Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt or, preferably, just before to prevent any hardening of their shell. Catching soft-shell crab is very time-sensitive and requires that any caught crabs be kept in climate-controlled…

Regions, Regional cuisine & Gallery

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Regional cuisine

Gallery

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Map overview Semantic statistics

Soft-shell crab

Nodes28
Edges27
Triples14
Avg. degree1.93
Density0.071429
Components1

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Soft-shell crab

Top relations

related to Regional cuisine · 12
Soft-shell crab → Alabama, April, Buster, Callinectes, Deep South, Gulf, However, In, Louisiana, Mississippi, September, United States
is a · 1
Soft-shell crab → culinary term for crabs that have recently molted their old exoskeleton and are still soft

Important terminology Word statistics

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Important terminology

crab soft-shell crabs removed typically molt shell deep-fried species typical called along soft culinary molted exoskeleton mouthparts gills sautéed united

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Soft-shell crabis aculinary term for crabs that have recently molted their old exoskeleton and are still soft0.90text
maki-zushi or temaki-zushiinstance ofvarious species are used to make sushi0.80text
Soft-shell crabrelated to Regional cuisineIn0.60section
Soft-shell crabrelated to Regional cuisineUnited States0.60section
Soft-shell crabrelated to Regional cuisineCallinectes0.60section
Soft-shell crabrelated to Regional cuisineApril0.60section
Soft-shell crabrelated to Regional cuisineSeptember0.60section
Soft-shell crabrelated to Regional cuisineDeep South0.60section
Soft-shell crabrelated to Regional cuisineGulf0.60section
Soft-shell crabrelated to Regional cuisineLouisiana0.60section
Soft-shell crabrelated to Regional cuisineMississippi0.60section
Soft-shell crabrelated to Regional cuisineAlabama0.60section

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    Min side: 3
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