Crabmeat Ravigote:

1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 tablespoons chopped green onions
2 tablespoons small capers, drained
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 hard boiled egg, peeled and sieved
1 pound lump crabmeat, picked over for shells and cartilage

In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, capers, shallots, parsley and sieved egg. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste.

Emeril