1½ cups mayonnaise
1 tsp tarragon vinegar
½ cup chili sauce
1 tsp dry mustard
2 tbs fresh lemon juice
1 tsp paprika
1 tsp Crystal Hot Sauce
Dash celery salt
1 pound lump crabmeat, picked over for shells and cartilage
6 strips bacon, crisply fried
Preheat the oven to 400 degrees.
In s small mixing bowl, combine the mayonnaise, vinegar, chili sauce,
dry mustard, lemon juice, paprika, Crystal Sauce and celery salt. Mix well.
Divide the crabmeat evenly into six large ramekins (or 12 small ones).
Spoon the sauce generously over the crabmeat and top with the bacon.
Bake for 15 minutes, or until the sauce bubbles. If you want to brown the
tops, put them under the broiler for one to two minutes.
Serves six main courses or 12 appetizer servings.
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