Title: Crabmeat Remick
Categories: Seafood
Yield: 6 Servings

1 lb Lump crabmeat
6 sm Pieces cooked bacon

--------------------------------REMICK SAUCE--------------------------------
1/2 ts Dry mustard
1/2 ts Paprika
1/2 ts Celery salt
1/2 ts Tabasco
1/2 c Chili sauce
1/2 c Mayonnaise
1 ts 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 . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.