• September 09, 2020
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Serves 6 main courses or 12 appetizer servings

  • 1 1/2 cups mayonnaise
  • 1 teaspoon tarragon vinegar
  • 1/2 cup chili sauce
  • 1 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon Tabasco sauce
  • Dash of celery salt
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 6 strips bacon, crisply fried

Preheat the oven to 400 degrees.

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.

That’s it for now. I’m going to loll around in my hammock and read!


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