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 leaves
1 hard boiled egg, peeled and pushed through a sieved
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1 pint heirloom cherry tomatoes or Sweet 100's, washed and halved
1 pint yellow teardrop tomatoes, washed and halved
4 small bunches fresh watercress, cleaned
1/4 cup chopped fresh chives
3 tablespoons extra-virgin olive oil
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