Crabmeat Ravigote

1 teaspoon dry ground mustard
1 Tablespoon fresh lemon juice
1 cup low fat plain greek yogurt
¼ cup of red pepper, seeded & minced
¼ cup green bell pepper, seeded & minced
1 ½ Tablespoons capers, drained and chopped
2 Tablespoons green onions, sliced
1 Tablespoon Italian parsley, minced
3 tablespoons Creole Mustard
1/4 cup horseradish
½ teaspoon fresh ground black pepper
1 teaspoon fresh tarragon (or ½ teaspoon dried)
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1 lb. jumbo lump crabmeat, picked for shells
4 Creole Tomatoes – total weight 1 ½ pounds

In a large mixing bowl, combine all the ingredients except the crabmeat and mix well. Fold in the crabmeat being careful not to break up the lumps of crab.
Core the tomatoes and slice into 4 thick slices. Top each tomato slice with a heaping Tablespoon of Crab Ravigote.