1 lb. crabmeat
6 strips crisp bacon
1 scant tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. celery salt
1/2 tsp. Tabasco
1/2 c. chili sauce
1 tsp. tarragon vinegar
1 1/2 c. mayonnaise

Divide crabmeat into 6 equal portions and pile in individual ramekins. Blend together all ingredients, through Tabasco sauce. Add chili sauce and vinegar. Mix well. Blend in mayonnaise. Spread warm crabmeat with sauce and glaze under broiler. Makes 6 servings.