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Ingredients

• Three-fourths cup mayonnaise
• 4 tablespoons fresh lemon juice
• 2 teaspoons Creole mustard
• 5 teaspoons prepared horseradish
• 2 teaspoons drained and minced capers
• 2 teaspoons whole capers, drained
• Three-fourths teaspoon salt
• One-fourth teaspoon hot sauce
• One-fourth teaspoon cracked black pepper
• 2 tablespoons chopped green onions
• 1 tablespoon minced parsley
• 1 pound jumbo lump crabmeat, picked over for shells and cartilage
• 1 (14-ounce) can quartered artichoke hearts, drained
• Assorted salad greens
• Tomato slices

Description

Lump Crabmeat And Artichoke Ravigote

Emerils