Dungeness Crab with Meyer Lemon Aioli

In Northern California, crab comes into season around the beginning of December and lasts through January.  It’s always cause for celebration, and feels so holiday festive.  Buy the freshest cooked whole crabs you can find, and have your fishmonger prepare them for eating.

A simple lemon-spiked aioli is all the adornment fresh crab needs.  The sweetness of Meyer lemons is a nice foil for the briny crabmeat.

Invite some close friends over, throw newspaper on the table, and go to town with the crackers, lots of napkins, and crisp white wine.


Two cloves of garlic, minced
Two large egg yolks
Juice from half a Meyer lemon, or more to taste
1 teaspoon salt
1/2 cup each Extra Virgin Olive Oil and Canola oil, mixed together

3 cooked Dungeness crabs, cleaned, legs removed and cracked


Place garlic, egg yolks, lemon and salt in a blender or food processor and pulse to combine.  Add oil in a very slow, regular stream, until mixture emulsifies into a thick mayonnaise.  Add more salt or lemon juice to taste and remove from bowl.  Allow to sit for an hour before serving or cover and refrigerate for later use.  Makes one cup of aioli.

Serve the crab on a large platter with a bowl of aioli for people to help themselves. Provide another bowl for crab shells, and lemon water and towels for cleaning hands.

Wine Pairing

Perfectly paired with a glass of HANNA Russian River Chardonnay.