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Alaskan Crab (or Halibut) Española


crab legs in a dish

Share this one-of-a-kind recipe for Alaska Crab (or Halibut) Española, adapted from one created by Mary Edwards, Grand Prize Winner in the Alaska Seafood Marketing Institute's recipe contest.

We included the option to substitue Halibut for Crab, because the former will appeal to a broader audience (including the few folks who are allergic to shellfish) and is more affordable for an every day meal.


Alaskan Crab (or Halibut) Española

Prep time 10 minutes

Cook time 15 minutes
Serves 4

1/2 cup brandy (preferably Spanish)
1 cup organic extra virgin olive or macadamia nut oil
10 garlic cloves, peeled and sliced lengthwise
1
3 teaspoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste
13 teaspoon crushed red pepper flakes, to taste
1 teaspoon organic garlic granules, or to taste
1 teaspoon sea salt
2 tablespoons chopped flat leaf parsley
2
3 pounds Alaskan King Crab or Alaskan Halibut
1 cup large Spanish olives, drained
Additional parsley for garnish, if desired
1 loaf of warmed crusty bread such as sourdough or baguette

    • Combine the first 8 ingredients in a large skillet or Dutch oven.

    • Cut Crab legs (or Halibut portions) into smaller sections with a large knife, if desired.

    • Add Crab (or Halibut) to the oil mixture and cover pan tightly. Over low heat, bring the Crab (or Halibut) to a slow simmer. Cook crab for 2‒3 minutes, or Halibut for 5‒6 minutes.

    • Turn the Crab (or Halibut) over, add the olives, cover and continue to simmer 2‒3 minutes (if using Crab) or 3‒4 minutes (if using Halibut). Remove from heat and allow the Crab (or Halibut) to rest, covered, until just warm, about 5 minutes.

    • Transfer to a large bowl and garnish with additional parsley, if desired. Serve crusty bread for dipping.
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