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, .