| 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.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”