Steamed Dungeness Crab With Meyer Lemon Aioli

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2 large egg yolks

1/2 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

1 garlic clove, minced

1 tablespoon fresh Meyer lemon juice or regular lemon juice

Salt and freshly ground black pepper

2 large cooked Dungeness crabs, halved

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