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Alaskan Crab (or Halibut) Española

Enjoy 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, to appeal to a broader audience (including folks who are allergic to shellfish) and as a more affordable option for an every day meal.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
1/2 cup brandy (preferably Spanish)
10 garlic cloves, peeled and sliced lengthwise
1 to 3 teaspoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste
1 to 3 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
1 cup large Spanish olives, drained
Additional parsley for garnish, if desired
1 loaf of warmed crusty bread such as sourdough or baguette
Preparation
1.  Combine the brandy, olive oil, garlic cloves, pepper, red pepper flakes, garlic granules, sea salt and parsley in a large skillet or Dutch oven.
2.  Cut crab legs (or halibut portions) into smaller sections with a large knife, if desired.
3.  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 to 3 minutes, or halibut for 5 to 6 minutes.
4.  Turn the crab (or halibut) over, add the olives, cover and continue to simmer 2 to 3 minutes (if using crab) or 3 to 4 minutes (if using halibut). Remove from heat and allow the crab (or halibut) to rest, covered, until just warm, about 5 minutes.
5.  Transfer to a large bowl and garnish with additional parsley, if desired. Serve crusty bread for dipping.
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