Crabmeat Remick




  • 1-1/2 cups Blue Plate Mayonnaise
  • 1 tsp tarragon vinegar
  • 1/2 cup chili sauce
  • 1 tsp dry mustard
  • 2 Tbsp fresh lemon juice
  • 1 tsp paprika
  • 1 tsp Tabasco sauce
  • Dash of celery salt
  • 1 lb Louisiana Jumbo Lump crabmeat, picked over for shells and cartilage
  • 6 strips bacon, crisply fried 


Preheat the oven to 400° F. In a small mixing bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Mix well. Divide the crabmeat evenly into six large ramekins (or twelve small ones). Spoon the sauce generously over the crabmeat and top with the bacon. Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for one to two minutes. Serves 6 main courses or 12 appetizer servings.

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