Every year in early June Biloxi, Mississippi, holds the Blessing of the Fleet. Shrimp boats festooned with pennants, flags, as well as images of Jesus and animated shrimp form a procession out in the Mississippi Sound and file past the anchored “blessing boat.” There stands the officiating priest, who sprinkles holy water on the boats and gives the blessing for each one. St. Michael’s Catholic Church, with its stained-glass windows of Christ’s twelve apostles depicted as fishermen and its scalloped roof, has been the central sponsor of the ceremony for more than eighty years. An evergreen wreath is dropped into the gulf in remembrance of those lost at sea, and prayers are offered up for a safe and prosperous fishing season. This year, with the oil spill, more than ever the fishermen could use a blessing. This traditional coastal dish is perfect to serve for a Sunday brunch.
This is wonderful served on an English muffin with a poached egg or on a bed of fine greens.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Put the yolks, lemon juice, vinegar, dry mustard, Creole mustard, horseradish, anchovy paste, hot sauce, salt, and 1 tablespoon water in a medium bowl. Using an electric mixer, beat the mixture at high speed for 2 minutes. While the mixer is running, slowly drizzle in the oil to make a mayonnaise-like sauce. Stir in the Worcestershire, hard-boiled eggs, bell peppers, and green onions. Gently fold in the crabmeat.
Step 2
Serve the mixture on top of the tomato slices and garnish with the caperberries.
