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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, April 22, 2010


The Remick Sauce rings my bell, particularly when it is served with bacon over fresh lump crabmeat.


1 teaspoon dry mustard
1/2 cup dry white wine
2 cups mayonnaise
5 tablespoons chili sauce
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce

Dissolve the dry mustard in the white wine; set aside. In a mixing bowl, combine the remaining ingredients. Whisk until smooth. Slowly add the wine-mustard mixture, whisking constantly. Set aside.


4 tablespoons chopped shallots
1 stick butter
2 lbs. fresh lump crabmeat
sea salt and freshly ground white pepper to taste
1 cup white wine

Saute the shallots for 30 seconds in the butter. Season with the salt and pepper to taste, heat through. Add the wine and quickly evaporate.

To serve: transfer the crabmeat mixture to an au gratin dish. Top with 2 cups of the Remick Sauce and sprinkle with 1/4 cup chopped, cooked bacon. Plavce under the broiler for 2 minutes.

Alternately, divide the mixture between 8 scallop shells or individual ramekins, top with sauce and bacon and broil.
Serves 8

"I never met crabmeat that I didn't like!"~Adele Forbes

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