Blend all of the aioli ingredients in a food processor for 1 minute.
With the food processor on, add 1 cup canola or vegetable oil in a slow steady stream.
Add 2 T Meyer lemon oil. Adjust seasoning to taste.
Mix the reserved hard yolks with 3/4 cup aioli and ¼ cup crab body meat. Stuff the egg whites with this mixture.
Toss the crab legs in the remaining aioli, along with a sprinkle of paprika and chives.
Top each stuffed egg white with a crab leg.
Chill for 1 hour to set the eggs.
Serve on a platter