Steamed Dungeness Crab With Meyer Lemon Aioli Crab Recipes

Ingredients

2 egg yolks

1/2 tsp. Dijon mustard

1/2 c. extra-virgin olive oil

1 clove garlic

1 tbsp. fresh Meyer lemon juice or regular lemon juice

Salt and freshly ground black pepper

2 cooked Dungeness crabs

Preparation

Step 1In a medium bowl, whisk the egg yolks with the mustard. Slowly drizzle in the olive oil, whisking constantly, until a thick mayonnaise forms. Whisk in the minced garlic and lemon juice and season with salt and black pepper. Serve the steamed crab with the lemon aioli.Step 2Make Ahead: The Meyer lemon aioli can be made up to 1 day ahead and stored, covered, in the refrigerator.Step 3Wine Recommendation: Fresh Dungeness crab has a delicate sweetness that’s delicious with citrusy flavors - whether it’s a lemon aioli or a Sauvignon Blanc. Consider Wente’s 2005 Livermore Valley Sauvignon Blanc, which has a gooseberry-grapefruit juiciness.