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    Crabmeat Remick


    Source of Recipe


    “The New York Times Cookbook”, 1961, Craig Claiborne

    Recipe Link: http://communities.msn.com/recipesfornoncooks/appetizers.msnw

    List of Ingredients




    2 cups fresh or canned crabmeat in large flakes, picked over well

    6 slices bacon, crisply cooked

    1 teaspoon dry mustard

    1/2 teaspoon paprika

    1/2 teaspoon celery salt

    Few drops Tabasco sauce

    1/2 cup chili sauce

    1 teaspoon tarragon vinegar

    1-3/4 cups mayonnaise

    Recipe



    1. Preheat oven to 350 degrees F. Pile the crab flakes into 6 buttered individual shells or ramekins. Heat in the oven and top with crisp bacon.

    2. Blend together the mustard, paprika, celery salt and Tabasco Sauce. Add the chili sauce and vinegar; mix well and add the mayonnaise.

    3. Spread the warmed crabmeat with this sauce and brown under a preheated broiler.

    Serves 6

 

 

 

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