| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | New Orleans | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Lump crabmeat |
| 6 | sm | Pieces cooked bacon |
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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