Crabmeat Remick
Makes 4 appetizer-sized servings Ingredients:
1 lb. fresh jumbo lump crabmeat, picked clean of shells
6 strips cooked crispy bacon
1-1 ½ cups Remick sauce
Remick Sauce:
Makes 2 cups
1 ½ tsp. dry mustard
1 ½ tsp. paprika
1 ½ tsp. Crystal hot sauce
½ tsp. celery salt
1 ½ tsp. tarragon vinegar
½ cup chili sauce
1 ½ cups mayonnaise
Method for Remick sauce: Thoroughly mix all sauce ingredients.
Method: Fill four 4 oz. ramekins with the crabmeat. Heat for 5 minutes in a moderate oven, about 350ºF. Top with the crumbled bacon. Add a generous coating of Remick sauce. Place ramekins on a cookie sheet under broiler and watch carefully until the top begins to bubble and is lightly caramelized. Serve immediately.