Crabmeat Remick at the Plaza Hotel

• 12 teaspoon english dry mustard
• 12 teaspoon paprika
• 1 pinch celery salt
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce
• 2 cups good mayonnaise
• 12 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

1. In a bowl, blend together mustard, paprika, celery salt, tabasco and worcestershire sauce.
2. Stir in mayonnaise, chili sauce and tarragon vinegar.
3. Divide flaked crabmeat among 30-36 small scrubbed clam shells or just into small muffin tins.
4. Heat filled shells or tin in for 10 minutes in a preheated 350-degree oven.
5. Spoon sauce over crabmeat and top each with a piece of bacon.
6. Place shells under broiler until the sauce browns and the bacon crisps.

mustard, paprika, celery salt, tabasco sauce, worcestershire sauce, mayonnaise, chili sauce, tarragon vinegar, crabmeat, bacon

Taken from www.food.com/recipe/crabmeat-remick-at-the-plaza-hotel-402759 (may not work)