Peruvian Snow Crab Legs over Sticky Rice

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.