From Emeril via the Food Network. Good but not great. Lumpy crab is key, but expensive. Even high-quality canned mixed with fake falls short. Needs something more?

1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
7 strips bacon, crisply fried and crumbled
6 tablespoons freshly grated Parmigiana-Reggiano
Large Croutons (optional)

Preheat the oven to 400 degrees F.

Grease 6 (4-ounce) ramekins with the butter, place on a bakingsheet, and set aside.

Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well. Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps. Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese. Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.

Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.

http://www.foodnetwork.com/recipes/emeril-lagasse/crabmeat-remic...