Lump Crabmeat and Artichoke Ravigote

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

Instructions

Combine all the ingredients (except the crabmeat, artichoke hearts, assorted greens, and tomato slices) in a bowl and whisk to blend. Gently fold in the crabmeat and artichoke hearts. Serve on a bed of the assorted greens, and garnish with the tomatoes.

Makes 4 servings