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Baked Crab Meat Remick

This recipe was adapted from one in Southern Living Cookbook circa 1970. Try substituting Old Bay seasoning for the paprika and cutting back the mayonnaise to 1 cup. It is delicious.

• 1 pound backfin crab meat
• 6 strips crisp bacon
• 1 teaspoon dry mustard
• ½ teaspoon paprika
• 1 teaspoon celery salt
• few drops Tabasco sauce
• ½ cup chili sauce
• 1 teaspoon tarragon vinegar
• 1¾ cups mayonnaise

Pile crab meat in six baking casseroles. Top each with a strip of bacon and heat in oven.

Blend mustard, paprika, celery salt and Tabasco. Add chili sauce and vinegar. Add mayonnaise. Mix well.

Spread the sauce over the hot crab meat and glaze under broiler flame.

Yields 6 servings.