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Categories:
egg yolks lemon juice white vinegar mustard creole mustard horseradish anchovy paste hot pepper salt vegetable oil Worcestershire sauce eggs red bell pepper yellow bell pepper green onions lump crabmeat tomato caperberries
Viewed: 41 - Published at: 3 years agoIngredients
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons dry mustard
- 2 teaspoons Creole mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon anchovy paste
- 1/3 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons Worcestershire sauce
- 4 hard-boiled eggs, grated
- 1/3 cup finely diced red bell pepper
- 1/3 cup finely diced yellow bell pepper
- 1/4 cup thinly sliced green onions, white and green parts
- 2 (1-pound) cans lump crabmeat or 2 pounds cleaned fresh crabmeat
- 8 thick slices tomato
- 16 caperberries
Method
- Put the yolks, lemon juice, vinegar, dry mustard, Creole mustard, horseradish, anchovy paste, hot sauce, salt, and 1 tablespoon water in a medium bowl.
- Using an electric mixer, beat the mixture at high speed for 2 minutes.
- While the mixer is running, slowly drizzle in the oil to make a mayonnaise-like sauce.
- Stir in the Worcestershire, hard-boiled eggs, bell peppers, and green onions.
- Gently fold in the crabmeat.
- Serve the mixture on top of the tomato slices and garnish with the caperberries.
