SHIRRED EGGS WITH CRABMEAT REMICK

"The biggest hit we've ever had at our Sunday brunches is this recipe, which turns a classic crabmeat appetizer into a terrific egg dish. You don't see shirred eggs very often, even in restaurants, but I love this style. The technique is to cook the eggs with powerful heat from above after setting them on something savory."

FOR THE SAUCE:
1/2 cup mayonnaise
1/4 cup bottled chili sauce
1 tablespoon Creole mustard
1 tablespoon tarragon vinegar
1/2 teaspoon Tabasco
1/2 teaspoon salt-free Creole seasoning
1/4 teaspoon salt
FOR THE CRABMEAT AND EGGS:
6 thick slices smoky bacon
1 pound jumbo lump crabmeat
1 tablespoon lemon juice
12 eggs

Preheat oven to 350 degrees F.

Whisk together the mayonnaise, chili sauce, mustard, vinegar, Tabasco, Creole seasoning and salt in a bowl and set aside.

Cut the bacon into squares and fry until crisp. Drain well and set aside.

Divide the crabmeat among 6 small, shallow gratin dishes. Sprinkle with the lemon juice and bake until heated through, about 5 minutes.

Top each baking dish with an equal portion of crumbled bacon. Spoon in enough of the sauce to cover the bacon and crab. Then carefully break 2 eggs onto each dish, keeping the yolks whole.

Turn the oven up to broil. Put the baking dishes in the broiler and cook until the eggs have set. Serve immediately with a warning that the dish is mouth-searingly hot.

Makes 6 servings
Source: Tom Fitzmorris's New Orleans Food