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Alaska Crab Espaņola
 Courtesy of Alaska Seafood Marketing Institute
 
Servings: 4
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
* 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 What to do:
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. Nutritional information:
Calories: 668; Total Fat: 32g; Saturated Fat: 5g; Cholesterol: 48mg; Total Carbs: 53g; Fiber: 4g; Protein: 30g; Sodium: 1775mg;
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