2 freshly cooked Dungeness crabs, cleaned and chilled
1 Meyer lemon, preferably organic (see Note below)
1 garlic clove, crushed with the flat side of a knife blade
1/2 teaspoon kosher salt, plus more to taste
1/3 cup extra-virgin olive oil, plus more to taste
1 tablespoon snipped fresh chives or minced Italian parsley
-Black pepper in a mill
Pick the crab meat from the shells and put the picked meat into a medium bowl. Cover and refrigerate.
Cut the lemon in half and remove any seeds. Cut the halves into several pieces and put them into the work bowl of a food processor or a tall narrow container that will hold an immersion blender. Add the garlic, salt and olive oil and either pulse to puree or puree with an immersion blender.
Transfer the vinaigrette to a small bowl and stir in the chives or parsley and several turns of black pepper.
Remove the crab from the refrigerator and pour the vinaigrette over it. Toss gently and serve, with hot sourdough bread alongside.
Note: Meyer lemons generally have very thin skins. If you use a lemon with a thick skin, use a zester to remove the zest and set it aside. Use a sharp paring knife to remove the white rind; discard, and continue as directed in the recipe.
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