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  • Writer's pictureTommy Centola

Crabmeat Remick

This week, let's talk about crabmeat. I will feature a crabmeat recipe from each of my cookbooks. To start today, here's one from my latest, Creole & Cajun Comfort Food

1 1/2 cup mayonnaise

1 teaspoon tarragon vinegar

1/2 cup chili sauce

1 teaspoon dry mustard

2 tablespoons fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon hot sauce

Dash of celery salt

1 pound crabmeat, picked thru for shells

6 strips bacon, crisply fried

Preheat oven to 400 ℉.

In a small bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, hot sauce and celery salt. Mix well. Divide the crabmeat evenly into 6 ramekins. Spoon the sauce generously over the crabmeat and top with bacon. Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for 1-2 minutes.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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