"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shirred Eggs with Crabmeat Remick Recipe

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This recipe for Shirred Eggs with Crabmeat Remick, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
1 lb. fresh Crabmeat
12 eggs

Sauce:
1/2 tsp. Colman's dry mustard
1/2 tsp. paprika
1/2 tsp. celery salt
1/2 tsp. Tabasco
1/2 cup bottled chili sauce
1/2 cup mayonnaise
1 Tbs. Creole Mustard
1 Tbs. tarragon vinegar

Directions:
Directions:
Slice the bacon into squares and fry till crisp. Drain very well and set aside. Divide crabmeat into six small, shallow au gratin dishes. Heat in 350-degree oven for eight minutes. While waiting for crabmeat to warm, blend all the sauce ingredients, adding the mayonnaise last after stirring everything else together. When the crabmeat is hot, top each baking dish with an equal portion of crumbled bacon. Pour the sauce right on top, just enough to cover. Then carefully break two eggs onto each dish, keeping the yolk whole. Turn the oven on broil and place the ramekins under the fire until the eggs have set. Serve immediately with a warning that the dish is mouth-searingly hot!

Number Of Servings:
Number Of Servings:
Serves six
Personal Notes:
Personal Notes:
Every year we serve brunch on Easter weekend. The biggest hit we've ever come up with was this dish, which turns a classic crabmeat appetizer (the Pontchartrain Hotel was best known for it) into a terrific egg dish. You don't see shirred eggs very often, even in restaurants, but I love the style. The technique is to cook the eggs with powerful heat from above after setting them on something savory.

reference: Pontchartrain Hotel

 

 

 

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