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Recipe: Waldorf-Astoria Crabmeat Remick (1960''s)

Main Dishes - Fish, Shellfish
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CRABMEAT REMICK

1 pound lump crabmeat (fresh or canned), well picked over
1 cup mayonnaise
1 cup chili sauce
1/2 cup dry white wine
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon tarragon vinegar
1/2 teaspoon lemon juice
dash Tabasco sauce
2 tablespoons grated Parmesan cheese (for topping)

Preheat broiler.

Pile crabmeat into 6 individual shells or ramekins. Sprinkle with wine; set aside.

For the sauce mixture, combine remaining ingredients, except grated cheese, in mixing bowl, mix together well and set aside.

Place crabmeat about 1 inch directly under broiler heat for 1 minute. Remove from oven.

Preheat oven to 375 degrees F.

Spread sauce mixture over surface of crabmeat. Sprinkle with grated cheese.

Place in a preheated 375 degree F oven for 5 minutes, then transfer to 3 inches under high broiler heat until surface is lightly browned. Serve at once.

Makes 6 servings
Adapted from source: The Waldorf-Astoria Cookbook by Ted James and Rosalind Cole, 1969
MsgID: 018478
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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