Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Featured Recipe     Order Materials Share this one-of-a-kind recipe for Alaska Crab Española - created by Mary Edwards, Grand Prize Winner in the Frozen to Fabulous Recipe Contest! Alaska Crab Española Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 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), fresh, 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 Directions: 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 145º F (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.