MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crabmeat Remick
 Categories: Seafood, Crab, Chilies, Bacon
      Yield: 6 Servings
 
      1 lb Lump crabmeat
      6 sm Pieces cooked bacon
           REMICK SAUCE:
    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
 
  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.
  
  Ponchartrain Hotel, Garden District, New Orleans, LA
  
  From A Taste of Louisiana

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