Dungeness Crab Salad with Meyer Lemon Aioli
Pair with La Crema Chardonnay

Serves 4 people

Dungeness Crab Salad
2 cup Dungeness crab meat
1 red bell pepper, minced fine
3 celery stalks, minced fine
1 red onion, minced fine
juice and zest of 1 Meyer lemon
¾ cup Meyer lemon aioli (recipe below)
½ tsp Shriracha hot sauce (available in the Asian section of most grocery stores)
1 bunch parsley, leaves only, coarsely chopped
kosher salt to taste
4 toasted hot dog buns

Preparation:
In a bowl, combine all ingredients. Gently mix, being careful not to overwork the crab meat. Serve on toasted hot dog buns.

Meyer Lemon Aioli
1 egg yolk
1 cup canola oil
1 clove of garlic, minced fine
1 tsp Dijon mustard
juice and zest of one Meyer lemon
kosher salt to taste

Preparation:

1. In a blender add egg yolk, garlic, Meyer lemon juice and Dijon. Pulse until combined thoroughly.
2. Scrape sides of blender with spatula and pulse again.
3. With blender running at medium speed, slowly drizzle oil into mixture until the aioli is emulsified, scraping the sides with a spatula often (make sure you turn off the blender when scraping)
4. Adjust seasoning to taste.