Alaska King Crab Rio Española

Large king crab legs with green olives

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings


  • 1 cup Brandy (preferably Spanish)
  • 1 cup Olive Oil
  • 10 Garlic Cloves, peeled and sliced lengthwise
  • 1/2 Tbsp freshly cracked Peppercorn Medley (red, green and black peppercorns), to taste
  • 1/2 Tbsp crushed Red Pepper Flakes, to taste
  • 2 Tbsp chopped Flat Leaf Parsley
  • 2 to 3 pounds King Crab Legs, thawed
  • 1 cup large Spanish Olives, drained
  • additional Parsley for garnish, if desired
  • 1 loaf of warmed Sourdough Crusty Bread


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

Cut crab 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 3 to 4 minutes. 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 crab & sauce to 4 large bowls equally, add several Spanish olives, and garnish with fresh herbs. Serve with artisan bread for dipping.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)