Crabmeat Ravigote Napoleon : Ralph Brennan Restaurant Group

Ingredients

• 2 ounces Israeli couscous, cooked
• 1 bunch flat leaf parsley
• 1 bunch cilantro
• 2 ounces fresh tarragon
• 2 tablespoons capers
• 6 each anchovy fillet
• 1/2 teaspoon garlic, chopped
• 1 teaspoon dijon mustard
• 1/2 lemon, juice only
• 1 1/2 cup extra virgin olive oil
• 1 1/4 cups mayonnaise
• 1 tablespoon chopped parsley
• 3/4 teaspoon dried tarragon
• 1/4 tablespoon Dijon mustard
• 3/4 tablespoon prepared horseradish
• 1 whole hardboiled egg, finely chopped
• 3/4 teaspoon hot sauce
• pinch fresh ground black pepper
• 1/4 teaspoon dry mustard, mixed with the juice of 1 lemon
• 1/8 cup capers, drained
• 1/2 cup red bell pepper, diced very small (brunoise)
• 1/4 cup green bell pepper, diced very small (brunoise)