Crabmeat Remick at the Plaza Hotel

This was a Plaza Hotel specialty --

• Ready In: 40 mins
• Serves: 6
• Yields: 30 dollops

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.