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Steam and chill the crab claws. Steaming takes about 10 minutes.
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Using a sharp knife or shears, trim the artichokes and place them in lemon water to keep them from darkening.
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Steam the artichokes over lemon water until tender, about 20 minutes.
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When cool enough to handle, remove all leaves and chokes, and reserve the hearts.
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Crack the crab, and pull the meat from the shells.
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Peel and cut the grapefruit into skinless segments over a bowl, reserving the juice.
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Chill six appetizer plates.
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Beat the egg yolk with the mustard, and slowly drizzle the olive oil to emulsify.
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Season with grapefruit juice, chives, garlic, chervil, salt and pepper, reserving some chives and chervil for garnish. Taste the aioli and rectify.
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Place an artichoke heart on each plate. Top the artichoke hearts with a little dressing, top with crab meat and grapefruit segments.
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Sprinkle with chervil and chives, and serve accompanied by more aioli.
