Crabmeat Remick - cooking recipe

Ingredients

1 pound lump crabmeat
6 slices bacon, fried crisp
1 scant teaspoon dry mustard
1/4 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon tabasco
1/2 cup chili sauce
1 teaspoon tarragon vinegar
1-1/2 cups mayonnaise

Preparation

Divide crabmeat into 6 portions and place in individual remekins.
(Use crab shells.)
Heat in 400 degree oven and top with strips of crisp bacon.
Blend together mustard, paprika, celery salt, and tabasco.\tAdd chili sauce and vinegar.
Mix well.
Stir in mayonnaise.
Spread sauce over warm crabmeat and heat under broiler.
Serves 6.