Crabmeat Remick

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet,.
3. 3
   and set aside.
4. 4
   Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic,.
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   mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
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   Fold in the crabmeat and mix until well coated with the sauce, being.
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   careful not to break up the lumps. Divide the mixture among the prepared.
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   dishes and top each portion with 1 tablespoon each of the bacon and.
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   cheese. Bake until the crabmeat is hot and the cheese is golden brown on.
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    top, 8 to 10 minutes.
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    Carefully transfer the ramekins to six plates and serve immediately with.
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    croutons on the side.
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    Mayonnaise:.
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    /1 large egg/.
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    /1 large egg yolk/.
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    /2 teaspoons fresh lemon juice/.
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    /1 teaspoon Dijon mustard/.
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    /1/2 teaspoon salt/.
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    /2 tablespoons water/.
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    /1 1/4 cups vegetable oil/.
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    /1/4 cup olive oil/.
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    /1/8 teaspoon cayenne, optional/.
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    Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water,.
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    and salt in the bowl of a food processor or blender. Process on high.
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    speed for 20 seconds. With the motor running, pour the oil in a thin.
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    stream through the feed tube and process until the mixture begins to.
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    thicken. When half of the oil has been incorporated, add the remaining.
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    tablespoon of water. With the motor running, add the remaining oil in a.
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    thin stream, and process on high until all the oil is incorporated.
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    Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
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    Chill and use as needed. (The mayonnaise will keep, stored in an.
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    airtight container in the refrigerator, for 24 hours.).
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    Large Croutons:.
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    /1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to.
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    1/2-inch slices/.
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    /1/4 cup olive oil/.
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    /1/4 teaspoon salt/.
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    /1/8 teaspoon freshly ground black pepper/.
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    Preheat the oven to 400 degrees F.
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    Place the bread slices on a large baking sheet and brush 1 side of each.
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    slice with the olive oil, then lightly season with the salt and pepper.
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    Bake until light golden brown, about 8 minutes.
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    Cool slightly on the baking sheet before handling or serving.
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    Yield: 12 to 20 croutons.