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.
More Crab Recipes
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
How to Make It
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.
The Meyer lemon aioli can be made up to 1 day ahead and stored, covered, in the refrigerator.
Fresh Dungeness crab has a delicate sweetness that's delicious with citrusy flavorswhether it's a lemon aioli or a Sauvignon Blanc.
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