3/4 cup mayonnaise
4 tablespoons lemon juice
2 teaspoons Creole mustard
5 teaspoons horseradish
2 teaspoons minced capers
3/4 teaspoon salt
1/4 teaspoon hot sauce
1/4 teaspoon cracked black pepper
2 tablespoons chopped green onion
1 tablespoon minced parsley
1 pound jumbo lump crabmeat
1 14-ounce can quartered artichoke hearts, drained
1. Combine all ingredients except crabmeat, artichoke hearts, assorted greens, tomato slices and veggies in a bowl and stir together until sauce is formed.
2. Gently fold in crabmeat and artichoke hearts until blended.
3. Serve on a bed of assorted lettuce and garnish with assorted veggies.
Yields: 4 servings
Recipe compliments of Chef Patrick Mould.