Crabmeat Remick

Serves N/A

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Directions

Preheat the oven to 400 degrees F.

Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, and set aside.

Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well. Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps. Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese. Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.

Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.

Large Croutons:

1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices

1/4 cup olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.

Cool slightly on the baking sheet before handling or serving.

Ingredients

  • 1 1/2 teaspoons unsalted butter
  • 1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
  • 1/2 cup chili sauce
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dry mustard
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon hot red pepper sauce
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 7 strips bacon, crisply fried and crumbled
  • 6 tablespoons freshly grated Parmigiana-Reggiano
  • Large Croutons, recipe follows, or toast points, accompaniment

Parsed from recipe text (no separate ingredient records).