Alaskan crab legs

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