1) edible oil of crab taste
蟹味油
2) crab flavors
蟹味香精
1.
The application of spanish mackerel hydrolysis in thepreparation of crab flavors;
利用鲅鱼制备海蟹味香精
3) Hypsizygus marmoreus
蟹味菇
1.
Effect of Several Factors on Mycelial Characteristics and Fruiting Quality and Biological Efficiency of Hypsizygus marmoreus;
外界因子对蟹味菇菌丝特性的影响
2.
Study on Biological Characteristic and Screening of Optimal Formula of Cultivation Composts of Hypsizygus marmoreus;
蟹味菇生物学特性研究与最适培养料筛选
4) crab oil
蟹油
1.
Extraction and analysis of fatty acid composition of crab oil in swimming crab waste
梭子蟹下脚料蟹油的提取及脂肪酸组成分析
2.
The main components of swimming crab wastes are protein,crab oil and mineral.
课题以梭子蟹下脚料为原料,通过先提脂获取蟹油,再提取蛋白质制成蛋白粉和调味汁,最后将余料进行超微粉碎制成微粉,从而基本实现了梭子蟹下脚料的无废弃综合利用。
5) devilled crab
辣味烤蟹肉
6) fried fresh water crabs
油爆河蟹
补充资料：酱爆油蟹
酱爆油蟹
用料：蟹600克，姜切细粒1汤匙，葱2条切碎。
调味：生抽半汤匙，老抽半汤匙，胡椒粉少许，糖2茶匙。芡生粉半茶匙，水2汤匙。
做法：
1．蟹宰后洗净斩件,沥干水。盛碟上蒸熟，约蒸7分钟。
2．烧热平底镬或中式镬，下油3汤匙搪匀镬，爆香姜粒，下蟹炒透，加入蒸蟹之汁3汤匙（不够可加水）数炒下，下调味炒匀，埋芡，下葱炒匀上碟。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。