Crab Ceviche

3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
Dash hot sauce, (recommended: Tabasco)
1 pound jumbo lump crabmeat, picked through to remove any bits of shell or cartilage
1/2 bunch scallions, thinly sliced on the bias
Leaves from 1/2 bunch cilantro
1/2 bunch chives, thinly sliced
1/2 yellow or red tomato, diced
Coarse salt

In a large mixing bowl, whisk together the lime juice, orange juice, cream, mustard, horseradish, and hot sauce. Add the crabmeat, scallions, cilantro, chives, and tomato and mix gently until blended. Season, to taste, with salt and refrigerate at least 1 hour before serving.

Yield: 4 servings