Steamed Dungeness Crab with Meyer Lemon Aioli
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.