Crabmeat Remick
Served at London House in Duluth, Minnesota, in the 1960s.
Servings: 4
Ingredients
- 4 slices toast
- 1 lb. king crabmeat
- 8 strips bacon, uncooked
- 1½ c. mayonnaise
- ½ c. chili sauce
- ½ tsp. Paprika
- 2-3 drops Tobasco
- 3-4 drops Worcestershire sauce
Instructions
- Place slices of toast in 4 individual casseroles, then top with equal amounts of crab meat for each.
- Cut each strip of bacon into 4 pieces and place 8 pieces on each casserole. Bake at 450 for about 15 minutes or until bacon is crisp.
- Combine remaining ingredients into sauce and pour over hot casseroles. Place under broiler (about 10-inches below broiler) until sauce bubbles and is golden brown.
