- 1 lb. Clearwater King Crab
- 2 garlic cloves
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon freshly grated lemon zest
- 2 teaspoons fresh lemon juice
- Mince garlic and in a bowl stir together aioli ingredients and salt and pepper to taste.
- (Aïoli may be made 2 days ahead and chilled, covered.)
- • Serve as a dip with the King Crab.