Lemon Aioli Crab Salad

Name: Lemon Aioli Crab Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: Scaled Recipe (for 35 Guests / 60 Pieces); Crab Salad; • 3 lb fresh jumbo lump crab meat; • 6–7 tbsp lemon aioli (start with 6, add only if needed); • 4½ tsp lemon zest; • 1½ tbsp Dijon mustard; • 1½ tbsp very finely minced red onion; • 1½ tbsp finely sliced chives; • 1½ tbsp minced fresh parsley; • White pepper, to taste; • Fine sea salt, to taste; • 1–2 tsp lemon juice, only if needed for brightness; Lemon Aioli; • 1 large egg yolk, room temperature; • 1 tsp Dijon mustard; • 1 tbsp fresh lemon juice; • Zest of ½ lemon; • ¾ cup olive oil or canola oil; • Fine sea salt

Jumbo lump crab folded gently into a house-made lemon aioli brightened with Dijon mustard, lemon zest, chives, and parsley.

⏱ Prep 35m🕒 Total 35m🍽 4 servings

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Ingredients

Scaled Recipe (for 35 Guests / 60 Pieces)
Crab Salad
• 3 lb fresh jumbo lump crab meat
• 6–7 tbsp lemon aioli (start with 6, add only if needed)
• 4½ tsp lemon zest
• 1½ tbsp Dijon mustard
• 1½ tbsp very finely minced red onion
• 1½ tbsp finely sliced chives
• 1½ tbsp minced fresh parsley
• White pepper, to taste
• Fine sea salt, to taste
• 1–2 tsp lemon juice, only if needed for brightness
Lemon Aioli
• 1 large egg yolk, room temperature
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• Zest of ½ lemon
• ¾ cup olive oil or canola oil
• Fine sea salt

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Method

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1.Lemon Aioli
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1. Whisk yolk, Dijon, lemon juice, and zest until smooth.
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2. Slowly drizzle in oil while whisking constantly until emulsified.
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3. Season lightly with salt.
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4. Chill at least 30 minutes to allow flavors to round.
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Texture goal: Spoonable, glossy, barely holding a peak.
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⸻
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2. Crab Salad Assembly
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1. Spread crab gently on a chilled tray; inspect for shell fragments.
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2. In a bowl, whisk aioli, Dijon, zest, shallot, chives, parsley, and white pepper.
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3. Fold dressing into crab with a rubber spatula, lifting—not stirring.
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4. Adjust seasoning with salt and optional lemon juice.
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5. Chill 15–20 minutes before service (not longer—freshness matters).