Garlic-Herb Steamed Dungeness Crab with Lemon Aioli, Artichoke Dip Platter and Mediterranean Cucumber Salad

Prepare the crabs: Rinse 3 whole Dungeness crabs under cold water. If not already cleaned, remove the top shell, scrape out the gills and innards, and rinse again.

In a large pot with a steamer basket, combine 1 cup white wine, 3 cups water, juice of 1 lemon (reserve the other lemon), 4 smashed garlic cloves, 4 sprigs of fresh parsley (roughly chopped), 2 sprigs of thyme, 2 bay leaves, 1 tablespoon black peppercorns, and 1 tablespoon salt.

Bring the liquid to a boil over high heat.

Place the crabs in the steamer basket, cover the pot, and steam for 12-15 minutes until the shells turn bright red and the meat is opaque.

While the crabs steam, make the lemon aioli: In a food processor, combine 2 egg yolks, 1 teaspoon Dijon mustard, 2 minced garlic cloves, and juice from half the remaining lemon.

With the processor running, very slowly drizzle in 1/2 cup olive oil in a thin stream until the mixture thickens and emulsifies. Season with salt to taste and refrigerate until serving.

For the artichoke dip: Preheat oven to 375°F (190°C).

Drain and roughly chop 14 oz canned artichoke hearts.

In a mixing bowl, combine the chopped artichokes, 8 oz softened cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, and salt and pepper to taste.

Transfer the mixture to an oven-safe dish and top with 1/2 cup shredded mozzarella cheese.

Bake for 20-25 minutes until bubbling and golden brown on top.

Meanwhile, prepare the cucumber salad: Wash and slice 2 English cucumbers into 1/4-inch rounds.

Halve 1 pint of cherry tomatoes.

Thinly slice 1/2 red onion into half-moons.

In a large bowl, combine the cucumbers, tomatoes, red onion, and 1/2 cup pitted kalamata olives.

Crumble 4 oz feta cheese over the vegetables.

In a small bowl, whisk together remaining 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons chopped fresh dill, 1 teaspoon dried oregano, and juice from the remaining half lemon.

Season the dressing with salt and pepper, then pour over the salad and toss gently to combine.

When the crabs are done, carefully remove them from the steamer and let cool slightly.

Crack the crab shells using a nutcracker or mallet, and arrange the crab pieces on a large platter.

Garnish with remaining fresh parsley leaves and lemon wedges from the remaining half lemon.

Serve the steamed crab with the lemon aioli, hot artichoke dip, and cucumber salad on the side.