Alaska Crab Espa ola


  • 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


    Alaska Seafood Favicon Alaska Seafood
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