Real Vermont Cooking

INGREDIENTS 1 Pound Lump Crab Meat 1/2 tsp. Celery salt 6 Strips crisp bacon 1/2 cup chili sauce 1 Scant tsp. Dry mustard 1 tsp. Tarragon vinegar 1/2 tsp. Paprika 1 1/2 cups of mayonnaise 1/2 tsp. Tabasco sauce Directions: Divide crab meat into 6 portions and pile into individual ramekins. Heat in 400 oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt and vinegar, mix well, blend with mayonnaise. Spread the warm crab meat with this sauce and glaze under the broiler.