Alaska Crab Espanola

Serves: 4

Prep Time: 10

Ingredients:

1/2 cup brandy (preferably Spanish)

1 cup olive oil

10 garlic cloves, peeled and sliced lengthwise

1 teaspoon to 1 Tablespoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste

1 teaspoon to 1 Tablespoon crushed red pepper flakes, to taste

1 teaspoon garlic salt, or to taste

2 Tablespoons chopped flat leaf parsley

2 to 3 pounds Alaska Crab legs/clusters (King or Dungeness), fresh, thawed or frozen

1 cup large Spanish olives (preferably from the deli section), drained

Additional parsley for garnish, if desired

1 loaf of warmed crusty bread such as sourdough or baguette

Directions:

Combine the first seven ingredients in a large skillet or Dutch oven.

Rinse frozen Alaska Crab legs/clusters under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab clusters or legs into smaller sections with a large knife, if desired.

Add crab to the oil mixture and cover pan tightly. Over low heat, bring the crab to a slow simmer. Cook 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab. Turn the crab over, add the olives, cover and continue to simmer 2-3 minutes or until the internal temperature of the crab reaches 145 degrees F (use an instant-read thermometer and test crab in the shoulder section). Remove from heat and allow the crab to rest, covered, until just warm, about 5 minutes.

Transfer to a large bowl and garnish with additional parsley, if desired. Serve family-style with crusty bread for dipping.

Recipe by: Mary Edwards, Grand Prize Winner in the Frozen to Fabulous Recipe Contest!

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