Alaska Crab Española
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 1 c. brandy (preferably Spanish) |
| 1 c. olive oil |
| 10 cloves garlic, peeled and sliced lengthwise |
| 1 tsp. to 1 Tbsp. freshly cracked peppercorn medley (red, green and black peppercorns), to taste |
| 1 tsp. to 1 Tbsp. crushed red pepper flakes, to taste |
| 2 Tbsp. chopped flat leaf parsley parsley |
| 2-3 lb. Alaska Crab legs/clusters (King, Snow or Dungeness), thawed or frozen |
| 1 c. large Spanish olives (preferably from the deli section), drained |
| additional parsley for garnish, if desired |
| 1 loaf warmed crusty bread such as sourdough or baguette |
Directions:
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 pan tightly. Over low heat, bring the crab to a slow simmer. Cook for 8 to 10 min. for frozen crab or 3 to 4 min. for fresh/thawed crab. Turn the crab over, add the olives, cover and continue to simmer for 2 to 3 min. Remove from heat and allow the crab to rest, covered, until just warm, about 5 min.
4. Transfer to a large bowl and garnish with additional parsley, if desired. Serve family-style with crusty bread for dipping.
Nutrition:
Calories: 668; Total Fat: 32g; Saturated Fat: 5g; Cholesterol: 48mg; Total Carbs: 53g; Fiber: 4g; Protein: 30g; Sodium: 1775mg;