|Serves||4 to 8|
This recipe, from Mary Edwards, won a Cook It Frozen contest sponsored by Alaskan Seafood. It’s also visible on the Cook It Frozen website.
|½||cup brandy (preferably Spanish)|
|1||cup olive oil|
|10||garlic cloves, peeled and sliced|
|1||Tbsp. freshly cracked peppercorn medley (red, green, and black peppercorns)|
|1||Tbsp. crushed red-pepper flakes|
|1||tsp. garlic salt or to taste|
|2||Tbsp. chopped flat-leaf parsley|
|4||frozen Dungeness crab clusters, cut in half|
|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|
This dish serves 8 as an appetizer or 4 as a main course.
Read more in Ashley Griffin’s article about competitive cooking.
This content is from the Ashley Griffin Gartland collection.
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