Ingredients: 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 Assorted greens Tomato slices Assorted veggies Directions: 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.