Crabmeat Remick at the Plaza Hotel |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was a Plaza Hotel specialty - Ingredients:
1/2 teaspoon english dry mustard |
1/2 teaspoon paprika |
1 pinch celery salt |
1 dash tabasco sauce |
1 dash worcestershire sauce |
2 cups good mayonnaise |
1/2 cup chili sauce |
1 dash tarragon vinegar |
3 cups cooked flaked crabmeat |
6 slices bacon, cut into 1-inch pieces |
30 -36 clams, shells if available |
Directions:
1. In a bowl, blend together mustard, paprika, celery salt, tabasco and worcestershire sauce. Stir in mayonnaise, chili sauce and tarragon vinegar.
2. Divide flaked crabmeat among 30-36 small scrubbed clam shells [or just into small muffin tins]. Heat filled shells or tin in for 10 minutes in a preheated 350-degree oven.
3. Spoon sauce over crabmeat and top each with a piece of bacon. Place shells under broiler until the sauce browns and the bacon crisps.
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