Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
appetizermediumAmerican

Crab Remick

Created at The Plaza Hotel in 1920s New York and named for stock exchange president William Remick—lump crabmeat broiled with crispy bacon and a spicy tarragon mayo sauce.

⏱️ Prep: 20min🍳 Cook: 10min⏰ Total: 30min👥 Serves: 8
✓ gluten-free
⚠️ Contains: 🦐 Shellfish, 🥚 Egg

Ingredients

  • 1 lblump crabmeat, picked over
  • 4 stripsbacon, cooked crisp and crumbled
  • 1/2 cupmayonnaise
  • 2 tbspchili sauce
  • 1 tspdry mustard
  • 1 tsptarragon vinegar
  • 1/2 tsppaprika
  • 1/4 tspcelery salt
  • dashTabasco
  • fresh tarragon for garnish

Instructions

  1. Preheat broiler to high
  2. Divide crabmeat among 8 ramekins or scallop shells
  3. Mix mayonnaise with chili sauce, mustard, vinegar, paprika, celery salt, and Tabasco
  4. Spread sauce over crabmeat
  5. Top with crumbled bacon
  6. Broil 2-3 minutes until bubbly and golden
  7. Garnish with fresh tarragon and serve immediately

💡 Pro Tips

Use the best quality lump crabmeat you can find. Created c. 1920 at The Plaza Hotel, named for William Remick. Later became a signature at New Orleans Pontchartrain Hotel.