Crab Remoulade - Andrew Zimmern

Ingredients

• 1/3 cup white vinegar
• 1/3 cup Heinz chile sauce
• 2 tablespoons prepared horseradish
• 1/4 cup dark brown mustard
• 2 tablespoons paprika
• 1/2 teaspoon cayenne
• 2 cloves garlic, peeled
• 2 teaspoons Crystal brand hot sauce
• 1 tablespoon Worcestershire sauce
• 6 scallions
• 3 stalks celery, chopped
• 2 medium eggs
• 2 medium egg yolks
• 1 1/2 cups vegetable oil
• 1 head red Romaine lettuce
• 1 pound jumbo lump crabmeat
• 1 cup cherry tomatoes, halved
• 1 lemon, cut in quarters, lengthwise
• 1/4 cup finely sliced scallions