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Alaska Crab Espanola

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Simmered Alaska Crab clusters or legs with Spanish brandy, garlic, cracked peppercorn, red pepper flakes and parsley.

Alaska Crab Espanola

 1 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
 2 Tablespoons chopped flat leaf parsley
 2 to 3 pounds Alaska Crab legs/clusters (King, Snow or Dungeness), 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

Combine the first six 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 for 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 for 2 to 3 minutes. 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.

Nutrition Facts

Serving Size 4 main course or 8 appetizer