Alaska Crab Espanola
Alaska Crab Espanola

Alaska Crab Espanola

By Alaskan King Crabs  ,   

October 23, 2015

Simmered Alaska Crab clusters or legs with Spanish brandy, garlic, cracked peppercorn, red pepper flakes and parsley.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 main course or 8 appetizer


1 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

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 (preferably from the deli section), drained

Additional parsley for garnish, if desired

1 loaf of warmed crusty bread such as sourdough or baguette


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

2Rinse 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.

3Add crab to the oil mixture and cover 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.

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

15 Minutes

Nutrients per serving (with two pounds of crab): 668 calories, 32g total fat, 5g saturated fat, 44% calories from fat, 48mg cholesterol, 30g protein, 53g carbohydrate, 4g fiber, 1775mg sodium, 149mg calcium and 400mg omega-3 fatty acids.

Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute


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