Steamed Dungeness Crab with Meyer Lemon Aioli

Contributed by Dede Sampson

ACTIVE:

TOTAL TIME: 10 MIN

SERVINGS: 4

Rate & Review this recipe

Rate this Steamed Dungeness Crab with Meyer Lemon Aioli recipe

Add this Steamed Dungeness Crab with Meyer Lemon Aioli to favorites

Add to Favorites

Condiments are one of a locavore's biggest challenges. "Just to make a simple salad dressing, you have to find some local vinegars and mustard," Dede Sampson says. "You can't use soy sauce or rice vinegar, so forget about Asian food." Sampson relies on farm-fresh eggs, local McEvoy Ranch olive oil and seasonal Meyer lemons to make this bright aioli, the perfect condiment for succulent steamed Dungeness crab, a wintertime staple for locavores in the Bay Area. Instead of preparing the mayonnaise yourself, you can add the lemon juice and garlic to two-thirds of a cup of store-bought mayonnaise.

Our Pairing Suggestion

Fresh Dungeness crab has a delicate sweetness that's delicious with citrusy flavors—whether it's a lemon aioli or a Sauvignon Blanc.

slideshow More Crab Recipes

Recipe: Steamed Dungeness Crab with Meyer Lemon Aioli

BASIC-EASY
FAST
HEALTHY
MAKE-AHEAD

Ingredients

2 large egg yolks
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 garlic clove, minced
1 tablespoon fresh Meyer lemon juice or regular lemon juice
Salt and freshly ground black pepper
2 large cooked Dungeness crabs, halved

In 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.

Make Ahead The Meyer lemon aioli can be made up to 1 day ahead and stored, covered, in the refrigerator.

From How to Eat Like a Locavore
Published February 2007

Steamed Dungeness Crab with Meyer Lemon Aioli

Our Pairing Suggestion

Recipe: Steamed Dungeness Crab with Meyer Lemon Aioli

Ingredients

MARKETPLACE