Peruvian Snow Crab Legs over Sticky Rice
- Artichoke1 piece56 kcal
- Bean sprouts142 g43 kcal
- Capers199 g46 kcal
- Sea salt3 g0 kcal
- Snow crab legs330 g297 kcal
- Sticky rice182 g673 kcal
- Thyme2 sprig2 kcal
- Turmeric5 g16 kcal
- Walnut oil39 ml345 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Peruvian-inspired comfort food: tender snow crab legs paired with capers, bean sprouts and artichoke and sticky rice, finished with thyme and a hit of turmeric. 1. Pat the snow crab legs dry and season with sea salt, turmeric. 2. Heat walnut oil in a heavy pan and roast the snow crab legs until it develops a deep golden crust, about 17 minutes. 3. Add capers, bean sprouts and artichoke to the pan and cook until just tender, stirring in thyme for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.