Recipe - Crabmeat Remick

1 pound Lump crabmeat
6 small Pieces cooked bacon

REMICK SAUCE
One half teaspoon Dry mustard
One half teaspoon Paprika
One half teaspoon Celery salt
One half teaspoon Tabasco
One half cup Chili sauce
One half cup Mayonnaise
1 teaspoon Tarragon vinegar

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,
http://www.erols.com/hosey.