Appetizer & First Course, Fish & Seafood
Dungeness Crab Legs
with Lemon-Sorrel Aioli
Crab Legs
Ingredients:
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
Instructions:
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.
