Summertime and the crabbin' is easy! Bekah made some sauces to accompany our crab claws that included a mustard aioli, classic cocktail sauce, rhubarb cocktail sauce, and a green garlic oil. It was a unanimous vote among us that the oil was light and refreshing and a perfect addition to our newest product. It is easy to prepare and the perfect accompaniment the the sweet and delicate meat of the crab.
2# Cap off Jonah Crab Claws, thawed
2 Stalks green garlic, light green parts only; minced
1T Fresh ginger; minced
1T Shallot; minced
4 Thai chilis; sliced thinly with seeds removed
1 medium lemon; zest and juice
Olive Oil (the fruitier the better)
Salt
Combine all of the ingredients except for the olive oil and the salt in a bowl and mix. Sprinkle with salt and let it sit for 10-15 minutes. Mix once again and then pour just enough olive oil to cover. Transfer to an airtight container if not using right away. The mixture will keep in the refrigerator for up to two weeks.
