12 oz lump crabmeat
1/2 diced red onion
1/2 diced red bell pepper
8 oz mayonnaise
5-8 drops Tabasco
1 1/2 oz Creole mustard (available in specialty markets)
2 oz capers, chopped
1/2 oz horseradish
3 tablespoons butter
Corn side:
1 oz butter
2 cups corn kernels
2 jalapeno peppers, diced and seeded
1/2 oz minced thyme
1 green onion, finely sliced
Combine onion, mayonnaise, bell pepper, Tabasco and mustard. Add chopped capers and horseradish. Add the crabmeat, trying not to break up the crabmeat lumps.
For corn side, pan fry corn and jalapenos in butter for 3-4 minutes, and then add thyme.
Dish crab mixture, top with corn side and green onion then add garnish.
Serves six as an appetizer.