Ali Larter Shares Her Decadent Dungeness Crab Dish
January is a fantastic time to crack down on excess, indulge less, and purify more, but that shouldn't mean doing away with all the fun! Rather than declare yourself a total hermit, why not trade in fancy fetes for intimate evenings in, and embrace a different sort of crustacean?
The inspiration for this dish came from a recipe I stumbled upon on Epicurious, when I was recently dreaming up a casual date night for Hayes and me. January is the time of year when delicious, succulent, sweet Dungeness crabs begin their season, and I must say these crustaceans are some of my favorite to prepare and to consume.
First of all, they come pre-cooked, meaning your only job is to spice them to taste. Secondly, cracking open a craft beer—we adore Chimay Père Trappistes Cinq Cents Ale for its dry, yet substantial body—and enjoying a couple of these critters with your honey makes for chic yet messy, sexy, romantic fun à deux.
Preheat over to 475 degrees. Clean the crabs by lifting the top of the crab’s shell, then replace their lids and set aside. Melt butter with oil over medium-high heat in a cast-iron pan. Once melted, remove from heat. Stir in lemon juice, zest, salt, jalapeno, parsley, and garlic. Do not overcook garlic. Pour over crabs. Roast in the oven for seven minutes, being careful not to burn. Remove from the oven, plate crabs, then return cast iron with remaining sauce to stove and reduce sauce for three minutes. Pour sauce over crab, or into a bowl to be used as a dip. Garnish with remaining parsley.
This January, bust out of your shell in a whole new way!
For more great seasonal recipes, visit AliLarter.com today!