Alaska Dungeness Crab Espanola

Name: Alaska Dungeness Crab Espanola | Food Service Recipes | Trident Seafoods
Yield: 4 servings
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

25 minutes 4 servings

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

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 the 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.