Alaska Dungeness Crab Espanola

Alaska Dungeness Crab Espanola

25 minutes 4 servings


  • 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


  1. Combine the first six ingredients in a large skillet or Dutch oven.

  2. 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.

  3. 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.

  4. Transfer to a large bowl and garnish with additional parsley, if desired. Serve family-style with crusty bread for dipping.


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