Crab Ceviche - cooking recipe

Ingredients

3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
Tabasco sauce, to taste
1 lb lump crabmeat, picked through
1/2 bunch scallion, thinly sliced on the bias
1/2 bunch cilantro, leaves chopped
1/2 bunch chives, thinly sliced
1/2 yellow tomatoes or 1/2 tomatoes, diced
coarse salt

Preparation

In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
Season to taste with salt; refrigerate at least 1 hour before serving.