Black pepper to taste
Salt to taste
1 tbsp. finely chopped onion
1/4 tsp. Worcestershire
1/4 tsp. Crystal hot sauce
1 tbsp. Creole mustard
Juice of 1 lemon
2 cups mayonnaise
1 tbsp. horseradish
1 tbsp. chopped capers
Roasted corn sauce, optional
Pepper, to taste
Salt, to taste
1/2 small red pepper, diced
1/2 red onion, diced
6 oz. ravigote sauce (see recipe below)
1 oz. parsley, finely chopped
2 pounds Louisiana jumbo lump crab