Steamed Dungeness Crab with Meyer Lemon Aioli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Dede Sampson 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," Sampson says. "You can't use soy sauce or rice vinegar, so forget about Asian food." S
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
Instructions
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.
Wine 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.
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