Alaska Crab Española Print Email

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, Snow 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

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 145ºF (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. Serves: 4 Prep time 10 minutes. - Mary Edwards: Grand Prize Winner in the Frozen to Fabulous Recipe Contest!

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