Dungeness Crab Legs

with Lemon-Sorrel Aioli

Dungeness Crab Legs

Crab Legs


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.

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