If your Dungeness crab is cooked and picked, gently break up large lumps so pieces are bite-size but not shredded. Place the picked crab meat in a bowl and add the lemon zest and 1/2 tablespoon of lemon juice; gently fold to combine. Season lightly with 1/4 tsp sea salt and 1/8 tsp black pepper. Add the 2 cups of ice around or under the bowl (or briefly set the crab bowl in an ice bath) and chill for 10 minutes to firm and keep the crab cold while you prepare sauces.

After chilling, drain any excess water from the crab meat by placing it in a fine sieve and gently patting dry with paper towels. Return to a clean bowl and keep refrigerated until assembling.

Mustard Aïoli

Make the aïoli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole grain mustard, 1 tablespoon fresh lemon juice, and 1/2 teaspoon grated garlic until smooth. Gradually whisk in 1 teaspoon extra-virgin olive oil to round the texture. Taste and add a dash of hot sauce if desired. Season with 1/4 teaspoon salt and 1/16 teaspoon (a pinch) black pepper. Adjust lemon or mustard to taste for brightness or tang.

Cocktail Sauce (alternate)

Make the cocktail sauce

In a small bowl combine 1/4 cup ketchup, 2 teaspoons prepared horseradish, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and a dash of hot sauce. Stir to combine and season with a pinch (1/16 tsp) salt. Taste and adjust horseradish or lemon to preferred heat and acidity.

Assemble & Serve

Line 4 small serving glasses or shallow bowls with a lettuce leaf. Add roughly 1/3 cup (about 60 g) chilled crab meat to each prepared vessel, gently mound in the center.

Spoon 1 to 1 1/2 tablespoons of mustard aïoli over half the crab portions or serve the aïoli on the side in a small ramekin. For guests preferring classic cocktail sauce, spoon 1 to 1 1/2 tablespoons cocktail sauce into alternate ramekins or over the remaining portions.

Garnish each portion with a small sprinkle of microgreens or finely chopped chives, a light crack of black pepper, and a lemon wedge on the rim.

Serve immediately while crab is chilled. Provide small forks or seafood picks so guests can enjoy the delicate crab with the sauces.