Alaskan crab legs |
Bought half of an Alaskan type crab what is
living in north Russian sea, frozen.
I pour half a cup of rice wine on the body
and bake at 180˚C for 15 minutes to refresh it.
The meat of the upper legs, which is bigger
is sweet, the lower thinner legs are a bit salty.
It is too much to eat and 1/3 is left for
another meal.
sour cream semi-dried tomato chive sauce |
I made a sauce with sour cream, semi-dried
tomato and chive, which tasted a bit like Thousand Island sauce. This gives
creaminess and mild sweet sour taste to crab meat.
Alaskan crab with semi-dried tomato sour cream sauce |
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