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John Besh and Chris Lusk’s lighter interpretation of the classic New Orleans baked crab dish adds brightness with lemon juice and Dijon mustard. Slideshow: More Crab Recipes 

John Besh
Chris Lusk
November 2016

Gallery

© Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a nonstick skillet, cook the bacon over moderate heat until crisp, 5 minutes. Drain, then finely chop.

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  • In a medium bowl, mix the mayonnaise with the olive oil, mustard, lemon juice and chili sauce; season with salt and pepper. Fold in the crab. Spoon the mixture into 12 small ramekins and arrange on a rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes. Garnish with the bacon and chives; serve with saltines.

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