It’s New Year’s Eve and that means another special meal! I love December. Being on the west coast, one of my favorite indulgences is the fresh and always delicious Dungeness crab. The tradition of eating steamed crab and artichokes on New Year’s Eve is one my family has blessedly partaken in since I was a kid and I look forward to it each year. Apparently, seafood is a traditional New Year’s dish to bring good luck to you and your family too.

Artichokes cleaned and ready for steaming ©EverydayCookingAdventures 2013

Now, we are not a family that believes in killing any creature ourselves so we have always bought the crabs fresh from the Seafood counter but already cooked. I won’t be having any of those Julia & Julia dropping the lobster in the boiling water moments in my lifetime, thank you very much! We typically serve the steamed crab and steamed artichokes alongside melted butter and maybe a couple rolls but that’s it. But today, I decided to try making my very first aioli.

Warming the already cooked crab ©EverydayCookingAdventures 2013

The aioli whipped up in under 5 minutes (whipping time only about 2 minutes) and I let it rest in the fridge while I steamed my artichokes for 20 minutes and then threw in the crab for 5 minutes. What a feast! A bowl of steamed Dungeness crab from Washington’s coast, Troon sparkling white wine, and giant organic steamed artichokes from California’s central coast…a meal to revel in. The aioli was a wonderful complement to both parts of the meal but I felt it needed more salt, which I proceeded to sprinkle into my dish. It was a fabulous meal and the perfect way to ring in the New Year 2014!

Steamed Dungeness Crab with Meyer Lemon Aioli ©EverydayCookingAdventures 2013

Steamed Dungeness Crab with Meyer Lemon Aioli

Recipe from Food & Wine Magazine, February 2007
Total Time: 10 Minutes
Serves: 2

Ingredients:

• 2 large egg yolks
• 1/2 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh Meyer lemon juice or regular lemon juice
• Salt and freshly ground black pepper
• 2 large cooked Dungeness crabs, halved

Directions:
1. 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. Refrigerate, covered, if not serving right away.

2. In a large pot fitted with a vegetable steamer, fill with water until just below the steamer bottom. Add the crab, positioning them carefully atop the steamer so they do not tip over into the water. (Everyday Cooking Adventures recommends adding a couple bay leaves right in with the crab while steaming). Steam over medium-high heat for 3-5 minutes until warmed but not re-cooked.

3.  Serve the steamed crab with the lemon aioli. Everyday Cooking Adventures Tip: Provide seafood crackers and lobster/seafood picks that look like very long skinny forks.

MAKE AHEAD TIP: The Meyer lemon aioli can be made up to 1 day ahead and stored, covered, in the refrigerator.

FASTER PREP TIP: Instead of preparing the mayonnaise yourself, you can add the lemon juice and garlic to two-thirds of a cup of store-bought mayonnaise.

SUGGESTED PAIRING: Fresh Dungeness crab has a delicate sweetness that’s delicious with citrusy flavors—whether it’s a lemon aioli or a Sauvignon Blanc.