6 bacon strips
1 lb. lump crab meat
1/2 tsp. celery salt
1 tsp. dry mustard
1/2 tsp. Tabasco sauce
1/2 tsp. paprika
1 tsp. tarragon vinegar
1 1/2 c. mayonnaise
1/4 c. chopped fresh parsley
1/2 c. chili sauce

Cook bacon until crisp. Heat crab meat in a casserole dish. Crumble the bacon over the crab meat. Blend the remaining ingredients and spread over crab meat. Heat casserole again to form a glaze. Serves 6.