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1
Make the aioli:
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2
Place the garlic and salt in a mortar large enough to hold all the ingredients, and pound it to a smooth paste.
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3
Add the egg yolks and beat with the pestle until well combined.
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4
Begin adding the oil, a few drops at a time, letting it run down the side of the mortar, beating continually until the mixture starts to thicken.
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5
The aioli mixture should begin to thicken immediately.
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6
Continue adding all the remaining oil slowly in a steady stream, always adding to the side of the mortar.
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7
If the ailoi becomes to thick to beat, add a few drops of Meyer lemon juice to thin it out.
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8
Then stir in the remaining Meyer lemon juice.
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9
Cover and refrigerate until ready to serve.
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10
Prepare the crabs:
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11
Wash the crabs under cold running water.
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12
Bring a large stockpot (at least 12 quarts) of water to a boil.
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13
Add the salt and 2 to 3 crabs.
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14
Return the water to a rapid boil, cover, and boil the crabs for 12 minutes.
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15
To test doneness, pull off a legthe meat should be firm and white.
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16
Using tongs, remove the crabs from the boiling water, and rinse under cold water.
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17
Bring the water back to a boil and cook the remaining crabs in batches.
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18
To clean the crabs, remove the top shell and then the gills on either side of the body.
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19
Rinse under cold running water.
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20
Turn the crabs over and remove the triangular piece off the breast body.
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21
Cut the crabs in half and tear off the legs.
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22
Place the crab pieces onto a large platter.
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23
If not serving immediately, cover the crab, and refrigerate.
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24
Serve chilled with the garlic aioli.
