Crab Meat Remick


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  • 1 pound (2 cups) crab meat
  • 6 slices bacon cooked
  • 1 tablespoon celery salt
  • 1 tablespoon dry mustard
  • 1/2 teaspoon paprika
  • 3 cups mayonnaise
  • 3/4 cup chili sauce
  • 112 cup tarragon vinegar


  1. Divide flaked crab meat into 6 lightly buttered shells or ramekins.
  2. Break each bacon slice in half and arrange halves on top of crab meat.
  3. Combine celery salt, mustard, and paprika; add to mayonnaise and blend well.
  4. Add chili sauce and vinegar, mixing well after each addition.
  5. Cover bacon and crab meat with sauce. Place under broiler until brown and heated through, about 5 minutes.

Note: To make a casserole instead of individual servings, place crab meat in a 2-quart greased casserole. Bake in 450°F. oven 10 minutes. Arrange bacon halves on top; add sauce. Broil until brown, about 5 minutes.

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