I remember a similar dish made by my grandmother using local Dungeness crab rather than the lump crabmeat that this recipe calls for. Either way, it is easy to prepare, tasty and very rich. Small portions are recommended.
1 ½ cups mayonnaise
1 tsp tarragon vinegar
½ cup chili sauce
1 tsp dry mustard
2 tbsps fresh lemon juice
1 tsp paprika
Dash celery salt
1 pound lump crabmeat, picked for shells and cartilage
6 to 12 slices of bacon, fried until crisp
Preheat oven to 400 degrees.
In a small mixing bowl, combine mayo, vinegar, chili sauce, dry mustard, lemon juice, paprika,
and celery salt and mix well. Tabasco
Divide the crabmeat evenly among six large or twelve small ramekins. Spoon the sauce generously over the crabmeat and top each with a bacon slice.
Bake for 15 minutes or until the sauce bubbles. Serve warm as an appetizer or small entree. Bon appetite ~
Header: The Pontchartrain Hotel, elevation by the architectural firm of Weiss, Dreyfous and Seiferth c 1920 via KnowLA