学做大闸蟹（二）：雪地金钳

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儿子看见我在做蟹菜，也闹着要吃，所以在做“沪式蒸大闸蟹”的同时就把三对蟹钳留
起，用来做个蟹肉琼山豆腐。蟹钳肉鲜嫩细腻，味如干贝，配合软滑的琼山豆腐最适合孩
子和老人家吃了，啖啖肉，还起了个好听的名字叫“雪地金钳”呢！
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