King Crab Española

by Nikolai Nikitenko April 28, 2016

King Crab Española

King crab Espanola recipe

 

Spanish flavors go exceptionally well with crab meat. They run the gamut between spicy and savory and often have sweet elements to add a little surprise. If you're looking for a tangy, slightly spicy, exciting way to serve your next crab meal, this is the perfect recipe for you. It's not as simple as some of our others, but it's certainly not difficult. The final product is well worth the extra effort, and each step doesn't take very long to complete. Using frozen crab legs takes some of the prep time off your shoulders, too. Spanish brandy, olive oil, garlic, and Spanish olives combine with a loaf of crusty bread to make a filling, satisfying meal for any special occasion. Read on to learn how to cook king crab Espanola.

 

Why crab?

If you're a fan of Global Seafoods, you've probably seen us talking about the wonders of cooking with crab before. Likely, you already know why we love it so much. However, if you're new here, let us give you a quick rundown of why we enjoy crab so much. Rich flavor, delicate texture, and the versatility to be used in any cuisine type puts crab squarely in our top choices for seafood. It's fairly easy to handle and goes well with sweet, savory, or spicy dishes. Crab is useful as a main course, a light lunch, a side, or just a snack, and it's not as expensive as it used to be, thanks to modern fishing and processing. There's a handful of crab species that you can use, each with their own special taste profile, but they're all packed with the same nutrients and health benefits.


Benefits of crab include:

  • Great source of lean protein
  • Low calorie
  • Low fat
  • Vitamins and minerals such as selenium and vitamin B12
  • Omega-3 fatty acids

Some tips before you begin

Spanish olives can be found in cans and jars in most grocery stores, but to get the best flavor from this dish we suggest getting the freshest Spanish olives from a local deli. It's okay to use either thawed or frozen crab, so if you're running low on time, don't worry about trying to quickly thaw your crab before cooking. We do suggest you rinse off any ice crystals from frozen crab before you begin cooking, however. Fresh parsley is best, but you can use dried parsley if it's all you have on hand. Be generous with dried herbs, as their flavor is only a fraction of the fresh kind.

Ingredients

  • 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


Directions

Combine the first six 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 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.

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


Our final thoughts on king crab Espanola

If you've been wondering where to buy king crab Espanola, we hope this recipe has proven that you can make this yourself and really impress your guests or family. It's a filling, satisfying dish with a nice zing of tang from the olives, which complements the sweetness of the crab meat beautifully. The recipe has a few steps to it, but overall it's simple and doesn't take too much time.


Ready to try this recipe?

When you're ready to try this recipe, we've got great deals on Alaskan crab legs in our store. Thanks for visiting the site today, and we'd love to hear from you in the comments.





Nikolai Nikitenko
Nikolai Nikitenko

Author


Shop Our Great Products

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Kid-friendly Homemade Fish Sticks Recipe
Kid-friendly Homemade Fish Sticks Recipe

by Oleg Nikitenko June 16, 2017

Continue Reading →

Tasty Fish for Kids
Tasty Fish for Kids

by Nikolai Nikitenko June 15, 2017

Continue Reading →

Lemon Butter Sauce for White Fish
Lemon Butter Sauce for White Fish

by Oleg Nikitenko June 12, 2017

Continue Reading →

SEO