Grilled Soft Shelled Crab With Lemon Mayo

• Lemon Mayo
• 1 egg yolk
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• zest of 1 lemon
• Grilled Soft Shelled Crab
• 6 soft shelled crab
• salt and pepper
• 6 buns
• 6 slices of fresh tomato
• 6 leaves of Bibb lettuce

1. Combine the egg yolk, lemon juice, and Dijon mustard in a bowl.
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. 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. 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. Season the crab with salt and pepper.
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. 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. Enjoy!

lemon mayo, egg yolk, lemon juice, mustard, extra virgin olive oil, crab, salt, buns, tomato

Taken from food52.com/recipes/36037-grilled-soft-shelled-crab-with-lemon-mayo (may not work)