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Crabmeat Remick

Ingredients

  • 8 slices smoky, thick bacon
  • 1 lb. jumbo lump crabmeat
  • 1 Tbs. lemon juice
  • Sauce:
  • 1/2 tsp. salt-free Creole seasoning
  • 1/4 tsp. salt
  • 1/2 tsp. Tabasco
  • 1/4 cup bottled chili sauce
  • 1/2 cup mayonnaise
  • 1 Tbs. Creole mustard
  • 1/2 tsp. Colman's dry mustard
  • 1 Tbs. tarragon vinegar

Instructions

  1. 1

    Slice the bacon into squares and fry till crisp. Drain very well and set aside.

  2. 2

    Divide crabmeat into six small, shallow au gratin dishes. Sprinkle with lemon juice, and heat in 350-degree oven for five minutes.

  3. 3

    While waiting for crabmeat to warm, blend all the sauce ingredients.

  4. 4

    When the crabmeat is hot, top each baking dish with an equal portion of crumbled bacon. Pour the sauce right on top, just enough to cover.

  5. 5

    Turn the oven on broil and place the au gratin dishes three inches from the heat for about a minute--until the sauce begins to bubble. Serve immediately with a warning that the dish is mouth-searingly hot!