蟹有千种，幻化出滋味无穷。北极圈内冰冷海域下的帝王蟹从入侵物种到摆上人类的餐桌，生食腿肉丰盈饱满，炭烤增添焦香，白灼清甜润口；威尼斯的软壳蟹，浸入牛奶再裹上面粉油炸，整只吞食外酥内软还有温和的爆浆质感；美国切萨皮克湾将蓝蟹肉与面包糠、蛋黄酱等佐料混合烤制成马里兰经典菜品蟹饼；而食鲜则是中国人的共识，少肉的水蟹也能在米粥的熬煮之中充分释放鲜美的本质。
There are thousands of kinds of crabs, which are transformed into endless flavors. The king crab under the cold waters of the Arctic Circle has changed from an invasive species to a human table. The raw leg meat is plump and plump, charcoal grilled to add a burnt aroma, and boiled to make it sweet and moist; the soft shell crab in Venice, soaked in milk and then wrapped in flour and deep-fried, Swallowed whole, it is crispy on the outside and soft on the inside, and has a gentle bursting texture; Chesapeake Bay in the United States bakes blue crab meat with bread crumbs, mayonnaise and other condiments to make Maryland classic crab cakes; Everyone agrees that water crabs with less meat can also fully release the essence of deliciousness in the cooking of rice porridge.
