Crab Meat Remick – Small Dish

Rooney Caldwell

Ingredients

  • 6 slices bacon, cooked
  • 1 teaspoon celery salt
  • 1 teaspoon dry mustard
  • 1/8 teaspoon paprika
  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 1/8 cup tarragon vinegar
  • 1 pound white lump crab meat

Directions

    1. Combine celery salt, mustard, and paprika; add to mayonnaise and blend well.
    2. Add chili sauce and vinegar, mixing well after each addition.
    3. Divide flaked crab meat into 6 lightly buttered shells or ramekins.
    4. Break each bacon slice in half and arrange halves on top of crab meat.
    5. Cover with sauce, place under broiler until brown and heated through, about 5 minutes.

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