Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi, thinly sliced scallions and ponzu sauce.
Make the Garlic Butter Sauce. Melt the butter in a large pan over medium heat. Add the chopped garlic and cook until fragrant. Pour the sweet chili sauce, oyster sauce, and chicken powder. Continue cooking over low heat. Add the crabs including the crab fat (butter). Toss until the crab is drenched in the sauce.
