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Baked Crab Meat Remick
  • 1 pound backfin crab meat
  • 6 strips crisp bacon
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1 teaspoon celery salt
  • few drops Tabasco sauce
  • 1/2 cup chili sauce
  • 1 teaspoon tarragon vinegar
  • 1 3/4 cups mayonnaise
Pile crab meat in six baking casseroles. Heat in oven and top each with a strip of bacon. Blend mustard, paprika, celery salt and Tabasco. Add chili sauce and vinegar; mix well. Add mayonnaise. Spread the hot crab meat with this sauce and glaze under broiler flame. Yields 6 servings.
This recipe was adopted from one that was printed in Southern Living Cookbook circa 1970. The last few times we prepared this dish, we substituted Old Bay Seafood Seasoning for the paprika and we cut back the mayonnaise to 1 cup. It was delicious.
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