Crabmeat Ravigote - cooking recipe

Ingredients

Ravigote Sauce
2 cups mayonnaise
1/4 cup creole mustard
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
1 lemon, juice of
1/4 cup capers, chopped
1/4 cup prepared horseradish
1/4 cup red onion, minced
1 lb lump crabmeat
kosher salt
fresh ground black pepper
4 creole tomatoes, sliced thick
1/2 head green leaf lettuce, very thinly sliced

Preparation

Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
Add the capers, horseradish and red onion and mix well.
In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
Place 3 slices of tomato in a circle of 4 serving plates.
Place the lettuce in the center of each plate and top with the crabmeat mixture.
Garnish with the capers and lemon slices and the remaining sauce on the side.