- 1½ cups mayonnaise
- ½ cup chili sauce (not a spicy sriracha type, but the classic, less sweet first cousin of ketchup. In fact, you’ll find it on the shelf next to ketchup.)
- 2 tsp Dijon mustard
- 1 tbsp Tabasco sauce
- 3 tbsp tarragon vinegar
- 3 tbsp Worcestershire sauce
- 2 tsp celery salt
- ¼ cup chopped fresh tarragon
- 2 tsp minced garlic
- ½ bunch green onions, thinly sliced
- 1 pound jumbo lump crabmeat, picked over for shells and cartilage
- ¼ cup fresh grated Parmesan cheese, for garnish
- 5 strips bacon, cooked crisp and gently crumbled, for garnish
- Sliced French bread or crostini, for serving
Pre-heat oven to 400° F.
Whisk all ingredients except crabmeat, Parmesan cheese, and bacon into the mayonnaise. Carefully pick through the crabmeat for any small pieces of shell or cartilage. Gently fold the crabmeat into the Remick mayonnaise. The crabmeat mixture can be made hours in advance and refrigerated if you so desire.
The Remick can be baked in a couple of different ways. You can place about 4 tablespoons of the mixture on ½ inch thick rounds of French bread with a sprinkling of Parmesan on top and bake for 8 to 10 minutes. The bread will be nice and toasty and the crabmeat Remick will be a lovely golden brown. Garnish with crumbled bacon. Alternatively you can bake your crab in 4 ounce ramekins the same way and serve with crostini or crackers.
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