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Enjoy this modern Crabmeat Remick recipe.


  • 1 pound lump crabmeat
  • 2 tablespoons butter or margarine
  • 4 strips bacon, cooked and crumbled
  • 1 scant teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • Few drops Tabasco sauce
  • 1/2 cup chili sauce
  • 1 teaspoon tarragon vinegar
  • 3/4 cup mayonnaise


Saute lump crabmeat in butter. Place in individual shells or ramekins. Crumble 1 strip of crisp bacon into each shell. Blend together dry mustard, celery salt, and Tabasco sauce. Add chili sauce and tarragon vinegar. Mix well and add mayonnaise. Spread the warmed crabmeat with this sauce and glaze under the broiler.

Yields 4 large or 6 small servings