Crabmeat Ravigote

For the first Friday in Lent I had a hankerin' to try to make Crabmeat Ravigote (or Crabmeat Maison as it is called at Galatoire's). I tried to develop a recipe in a similar way to what I did for my Remoulade, but it didn't come out quite right, so I made some adjustments to the recipe. If any of y'all try it, let me know how it comes out and what adjustments you think I should make

Here is what I have so far, but I might update it later during lent.

Crabmeat Ravigote

Ingredient	Quantity
Egg Yokes	2
White Taragon Vinegar	2	TabSp
Creole Mustard	1.25	TabSp
Lemon Juice	0.33	TabSp
Olive or Vegetable Oil (not EVOO)	16	TabSp
Drained, Non-pareli Capers	3	TabSp
Chopped Scallions	3	TabSp
Chopped Parsley		TabSp
Minced Bell Pepper	0.5	TabSp
Minced Anchovies	1	TabSp
(optional) Pimento	0.75	TabSp
Tabasco	2	Dashes
Salt and Pepper

1. Place egg yokes, vinegar, Creole Mustard, Lemon Juice, and Tabasco in Mixer Bowl and Mix on fast setting for 2 minutes.
2. While still running, SLOWLY drizzle in oil.
3. Mix in veggies on slow setting. Refrigerate for 3-4 hours.
4. Fold in Jumbo Lump Crabmeat (shhhh, don't tell anyone I used plain lump) and refrigerate for 3 more hours.