Emeril’s Delmonico Crab Meat Remick
Yields 6 ramekins or 9 toasts. Recipe is adapted from “Emeril’s Delmonico: A Restaurant with a Past” (William Morrow and Co. Publishers, New York, 2005), courtesy Martha Stewart Living Omnimedia, Inc. The original Crab Meat Remick recipe was created about 1920 at The Plaza Hotel in New York City and named in honor of the then-current president of the stock exchange, William Remick. According to Emeril’s Delmonico, the recipe quickly became popular in New Orleans. It was a signature item at The Pontchartrain Hotel’s Caribbean Room for many years and was featured at Delmonico as far back as the 1950s.
1½ cups mayonnaise
½ cup chili sauce (not a spicy sriracha type, but the classic, less sweet first cousin of ketchup. In fact, you’ll find it on the shelf next to ketchup.)
2 tsps. Dijon mustard
1 tbl. Tabasco sauce
3 tbls. tarragon vinegar
3 tbls. Worcestershire sauce
2 tsps. celery salt
¼ cup chopped fresh tarragon
2 tsps. minced garlic
½ bunch green onions, thinly sliced
1 lb. jumbo lump crab meat
¼ cup fresh grated Parmesan cheese
5 strips bacon, cooked crisp and gently crumbled
French bread, sliced, or crostini
1. Preheat oven to 400 F. Whisk all ingredients except crab, Parmesan cheese, bacon and French bread into the mayonnaise.
2. Carefully pick through the crab meat for any trace elements of shell. Gently fold the crab meat into the Remick mayonnaise. The crab meat mixture can be made hours in advance and refrigerated if you so desire.
3. The Remick can be baked in a couple of different ways. You can place about 4 tablespoons of the mixture on ½-inch thick rounds of French bread with a sprinkling of Parmesan on top and bake for 8 to 10 minutes. The bread will be nice and toasty and the Crab Meat Remick will be a lovely golden brown. Garnish with crumbled bacon. Alternatively, you can bake your crab in 4-ounce ramekins the same way and serve with crostini or crackers.