Crabmeat remick

6 Servings

Ingredients

Quantity Ingredient
1 pounds Lump crabmeat
6 smalls Pieces cooked bacon
½ teaspoon Dry mustard
½ teaspoon Paprika
½ teaspoon Celery salt
½ teaspoon Tabasco
½ cup Chili sauce
½ cup Mayonnaise
1 teaspoon Tarragon vinegar

Directions

REMICK SAUCE

Divide the crabmeat into 6 portions; pile into individual ramekins. Heat in oven. While waiting for crabmeat to heat, proceed with making sauce. Blend together all dry ingredients and Tabasco sauce. Add chili sauce and vinegar; mix well. Then blend in mayonnaise. When crabmeat is very hot, place a piece of crisp bacon in the middle of each ramekin and on top spread Remick Sauce, just enough to cover. Return ramekins to oven just for a few seconds and serve immediately. (The Remick Sauce will separate if dish is left inside oven too long.) THE PONCHARTRAIN HOTEL

GARDEN DISTRICT

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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