with Lemon-Sorrel Aioli
Yield: 4 servings
Prep Time: 15 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Canoe Ridge Estate Chardonnay, Indian Wells Chardonnay, Ethos Reserve Syrah
½ pound of cleaned Dungeness crab leg meat
1 cup mayonnaise
2 tsp grated lemon zest
1 cup fresh sorrel, chopped fine
1 tsp Dijon mustard
1 Tbsp lemon juice
salt and pepper to taste
pinch of sugar
Place the mayonnaise, lemon zest, Dijon mustard, sugar, and lemon juice in a bowl. Whisk to combine. Add the chopped sorrel and then season with salt and pepper to taste. Refrigerate until needed. (Can be made a day in advance) Serve with crab legs.
