Nick Lama, chef and owner of Avo in New Orleans, gives his easy crab dip a Creole spin with the addition of Creole mustard and Tabasco.
In a blender, add egg yolk, vinegar, mustard, lemon juice, lemon zest and Tabasco. Blend for 1 minute. Add green onion and parsley. Puree for 30 seconds. Begin to slowly drizzle the oil to make an emulsion. Gently fold in the capers and the crab meat. Season with salt and pepper to taste. Keep chilled and covered until ready to serve.