Crab Espanola
Ingredients
- 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)
- Additional parsley for garnish, if desired
15 minutes / Serves 4 / Intermediate / Print Recipe
Instructions
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.
Recipe Credits
Recipe Submitted by Alaska Seafood Marketing Institute.
