Crabmeat Remick

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 1/2 teaspoons unsalted butter
• 1 cup homemade mayonnaise, recipe follows or 1 cup 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 lb lump crabmeat, picked over for shells and cartilage
• 7 slices bacon, crisply fried and crumbled
• 6 tablespoons parmesan cheese, freshly grated

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
• 3 and set aside.
• 4 combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
• 5 mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• 6 fold in the crabmeat and mix until well coated with the sauce, being.
• 7 careful not to break up the lumps. divide the mixture among the prepared.
• 8 dishes and top each portion with 1 tablespoon each of the bacon and.
• 9 cheese. bake until the crabmeat is hot and the cheese is golden brown on.
• 10 top, 8 to 10 minutes.
• 11 carefully transfer the ramekins to six plates and serve immediately with.
• 12 croutons on the side.
• 13 mayonnaise:.
• 14 /1 large egg/.
• 15 /1 large egg yolk/.
• 16 /2 teaspoons fresh lemon juice/.
• 17 /1 teaspoon dijon mustard/.
• 18 /1/2 teaspoon salt/.
• 19 /2 tablespoons water/.
• 20 /1 1/4 cups vegetable oil/.
• 21 /1/4 cup olive oil/.
• 22 /1/8 teaspoon cayenne, optional/.
• 23 place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
• 24 and salt in the bowl of a food processor or blender. process on high.
• 25 speed for 20 seconds. with the motor running, pour the oil in a thin.
• 26 stream through the feed tube and process until the mixture begins to.
• 27 thicken. when half of the oil has been incorporated, add the remaining.
• 28 tablespoon of water. with the motor running, add the remaining oil in a.
• 29 thin stream, and process on high until all the oil is incorporated.
• 30 adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• 31 chill and use as needed. (the mayonnaise will keep, stored in an.
• 32 airtight container in the refrigerator, for 24 hours.).
• 33 large croutons:.
• 34 /1 (12 to 15-inch) loaf french or italian bread, cut into 1/4-inch to.
• 35 1/2-inch slices/.
• 36 /1/4 cup olive oil/.
• 37 /1/4 teaspoon salt/.
• 38 /1/8 teaspoon freshly ground black pepper/.
• 39 preheat the oven to 400 degrees f.
• 40 place the bread slices on a large baking sheet and brush 1 side of each.
• 41 slice with the olive oil, then lightly season with the salt and pepper.
• 42 bake until light golden brown, about 8 minutes.
• 43 cool slightly on the baking sheet before handling or serving.
• 44 yield: 12 to 20 croutons.