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Crabmeat Remick
From Houston Junior League Cookbook
Ingredients:
1 pound crabmeat
6 strips bacon, fried crisp and crumbled
1 scant teaspoon dry mustard
½ teaspoon paprika
½ teaspoon celery salt
A few drops of Tabasco
1 cup chili sauce
1 teaspoon tarragon vinegar
1/3 cup mayonnaise
Recipe directions:
Heap crabmeat into 6 individual buttered shells or ramekins. Heat in oven until warm. Remove and top with crumbled bacon. Combine mustard, paprika, celery salt and Tabasco. Add chili sauce, tarragon vinegar and mayonnaise; mix well. Spread sauce over bacon. Heat under broiler until crabmeat is warm and sauce is glazed. Yield: 6 servings
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