Step 1

For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl.

Step 2

Add crabmeat and lightly toss.

Step 3

Season with salt and pepper.

Step 4

Cover and refrigerate for at least 1 hour.

Step 5

Meanwhile, in a medium bowl, whisk together mustard, shallot, vinegar, chives and lemon juice.

Step 6

Slowly whisk in olive oil until dressing slightly thickens.

Step 7

Set dressing aside.

Step 8

Prepare a steamer and steam potatoes until tender when pierced with a fork, about 10 minutes.

Step 9

While potatoes are still warm, toss with about 1 tablespoon of the prepared dressing.

Step 10

Add haricot vert to steamer and cook until tender, about 4 minutes.

Step 11

Transfer to an ice water bath to stop the cooking.

Step 12

Drain thoroughly.

Step 13

In a large bowl, combine haricots verts with watercress, endive, radish and celeriac.

Step 14

Toss with about 2 tablespoon of dressing.

Step 15

To serve, arrange greens on a platter or individual plates.

Step 16

Top with crab and eggs.

Step 17

Garnish with chives and serve immediately.