Description
A recipe for Alaska Crab Española

Ingredients

• 1/2 cup Spanish brandy
  
• 1 cup olive oil
  
• 10 garlic cloves, peeled and sliced lengthwise
  
• 1 teaspoon to 1 tablespoon freshly cracked assorted peppercorns (red, green and black blend), to taste
  
• 1 teaspoon to 1 tablespoon crushed red pepper flakes, to taste
  
• 1 teaspoon garlic salt, or amount to taste
  
• 2 tablespoons chopped flat leaf parsley
  
• 2 to 3 pounds Alaska Crab legs/clusters (King, Snow or Dungeness),thawed or frozen
  
• 1 cup large Spanish olives, drained and pitted
  
• Additional parsley for garnish
  
• 1 loaf of warmed crusty bread such as sourdough or baguette

Preparation
Prep Time: 10 minutes — Cook Time: 15 minutes

Combine all ingredients except crab and olives in large, 5- to 7-quart covered skillet or Dutch oven.

Rinse frozen crab legs/clusters under cold running water to remove any ice glaze; pat dry with paper towels. If desired, use a large knife to cut crab into smaller sections.

Add crab to oil mixture and cover pan. Over low heat, bring crab to slow simmer, cooking 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab. Turn crab over, add olives, recover pan, and continue to simmer 2 to 3 minutes more. Remove pan from heat and allow crab to rest, covered, until just warm, about 5 minutes.

Transfer crab to large serving bowl and garnish with additional parsley. Serve family-style with crusty bread for dipping in sauce.

Nutrition
Nutrients per serving: 668 calories, 32g total fat, 5g saturated fat, 44% calories from fat, 48mg cholesterol, 30g protein, 53g carbohydrate, 4g fiber, 1,775mg sodium, 149mg calcium, and 400mg omega-3 fatty acids

Serves
Servings: 4 as a main course or 8 as an appetizer

Variations
no information available