Crabmeat Remick

READY IN: 18mins
YIELD: 2 cups




  • Preheat the oven to 400 degrees F.
  • Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
  • and set aside.
  • Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
  • mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
  • Fold in the crabmeat and mix until well coated with the sauce, being.
  • careful not to break up the lumps. Divide the mixture among the prepared.
  • dishes and top each portion with 1 tablespoon each of the bacon and.
  • cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
  • top, 8 to 10 minutes.
  • Carefully transfer the ramekins to six plates and serve immediately with.
  • croutons on the side.
  • Mayonnaise:.
  • /1 large egg/.
  • /1 large egg yolk/.
  • /2 teaspoons fresh lemon juice/.
  • /1 teaspoon Dijon mustard/.
  • /1/2 teaspoon salt/.
  • /2 tablespoons water/.
  • /1 1/4 cups vegetable oil/.
  • /1/4 cup olive oil/.
  • /1/8 teaspoon cayenne, optional/.
  • Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
  • and salt in the bowl of a food processor or blender. Process on high.
  • speed for 20 seconds. With the motor running, pour the oil in a thin.
  • stream through the feed tube and process until the mixture begins to.
  • thicken. When half of the oil has been incorporated, add the remaining.
  • tablespoon of water. With the motor running, add the remaining oil in a.
  • thin stream, and process on high until all the oil is incorporated.
  • Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
  • Chill and use as needed. (The mayonnaise will keep, stored in an.
  • airtight container in the refrigerator, for 24 hours.).
  • Large Croutons:.
  • /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
  • 1/2-inch slices/.
  • /1/4 cup olive oil/.
  • /1/4 teaspoon salt/.
  • /1/8 teaspoon freshly ground black pepper/.
  • Preheat the oven to 400 degrees F.
  • Place the bread slices on a large baking sheet and brush 1 side of each.
  • slice with the olive oil, then lightly season with the salt and pepper.
  • Bake until light golden brown, about 8 minutes.
  • Cool slightly on the baking sheet before handling or serving.
  • Yield: 12 to 20 croutons.