Ali Larter Shares Her Decadent Dungeness Crab Dish

Ali Larter

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.

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