> Browse Recipes

Alaska Dungeness Crab Espanola

Prep Time 0 minutes
Yield 4 servings
Alaska Dungeness Crab Espanola

Ingredients

  • 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

Directions

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.

FEATURED PRODUCT

Reviews

There are no reviews yet.

Be the first to review “Alaska Dungeness Crab Espanola”

Your email address will not be published. Required fields are marked *