Jumbo Lump Crab Cocktail Recipe

Inspect and chill

Carefully pick through the jumbo lump crab meat for any shell pieces or cartilage. Gently break apart large clumps into 1–2 inch pieces, keeping as many intact lumps as possible. Place crab in a bowl and season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper; toss very gently to combine. Cover and chill in the refrigerator for 10–15 minutes while you make the aïoli and prepare the serving bed.

Prepare a shallow serving dish by filling it with crushed ice so the crab will sit cold. If using an ice ring or bowl, arrange accordingly.

Emulsify the aïoli (hand or blender)

In a medium bowl, whisk together 2 egg yolks, 2 tablespoons Meyer lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1 teaspoon Meyer lemon zest until smooth. If using a blender or stick blender, combine the same ingredients in the blender jar.

Very slowly begin adding the neutral oil, a few drops at a time, while whisking constantly (or with the blender running on low). Once the mixture starts to thicken and emulsify, you can add the oil in a thin steady stream. Continue until you have incorporated about 3 tablespoons neutral oil and 1 tablespoon extra virgin olive oil and the aïoli is thick and creamy. If the aïoli becomes too thick, thin with 1/2 teaspoon water or additional lemon juice as needed.

Season the aïoli with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to taste. Taste and adjust acidity with an extra 1 teaspoon Meyer lemon juice if desired. Refrigerate the aïoli for 5–10 minutes to let flavors meld; do not let it get too cold or firm.

Assemble the cocktail: mound the chilled jumbo lump crab meat on the prepared bed of crushed ice in individual cocktail glasses or on a communal shallow plate. Drizzle or dot 1–2 tablespoons of the Meyer lemon aïoli over the crab (reserve additional aïoli on the side for guests who prefer more).

Add garnishes: sprinkle 1–2 teaspoons of microgreens or chopped chives over the crab, and place 1–2 Meyer lemon wedges alongside. Serve cocktail sauce on the side if using.

Serve immediately while crab is cold. Provide small forks or cocktail picks. Leftover aïoli can be refrigerated up to 48 hours; leftover crab should be consumed within 24 hours.