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Alaska Dungeness Crab Espanola

Prep Time 0 minutes
Yield 4 servings
Alaska Dungeness Crab Espanola


  • 1 cup brandy (preferably Spanish)
  • 1 cup olive oil
  • 10 cloves garlic cloves, peeled and sliced lengthwise
  • freshly cracked peppercorn medley, to taste
  • crushed red pepper flakes, to taste
  • 2 tbsp chopped flat leaf parsley
  • 2-3 lbs Dungeness Crab Sections 425292
  • 1 cup large Spanish olives, drained
  • Additional parsley for garnish, if desired
  • 1 loaf 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.



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