Grilled Soft Shelled Crab With Lemon Mayo

1. 1

   Combine the egg yolk, lemon juice, and Dijon mustard in a bowl.

2. 2

   Slowly drizzle oil into the egg yolk mixture while whisking constantly. If the oil begins to separate, take a break from pouring, whisk vigorously until emulsified, then continue pouring in the oil.

3. 3

   Once the oil is fully incorporated, mix in the lemon zest. Cover and refrigerate until needed. In an airtight container, the mayo will keep for up to a week in the refrigerator.

4. 4

   Thoroughly clean the soft shelled crab. Using kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut just made.

5. 5

   Season the crab with salt and pepper.

6. 6

   I'm partial to a charcoal grill because it adds a smokiness I find pretty essential to summer, but gas will work just fine. Prepare your grill and grill the crab for 2-3 minutes on each side.

7. 7

   Remove the crab from the grill and toast the buns. Put the crab on the bun and add a tablespoon of lemon mayo, a slice of tomato, and some Bibb lettuce.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.