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.
- 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
- 1Preheat broiler to high
- 2Divide crabmeat among 8 ramekins or scallop shells
- 3Mix mayonnaise with chili sauce, mustard, vinegar, paprika, celery salt, and Tabasco
- 4Spread sauce over crabmeat
- 5Top with crumbled bacon
- 6Broil 2-3 minutes until bubbly and golden
- 7Garnish with fresh tarragon and serve immediately
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.
Crabmeat Remick was created around 1920 at The Plaza Hotel in New York City and named in honor of William Remick, who was then president of the New York Stock Exchange. The dish quickly traveled south, becoming a signature appetizer at the Pontchartrain Hotel's Caribbean Room in New Orleans, where local blue crab was abundant. It also appeared at Delmonico's in New York as far back as the 1950s and was a celebrated item at Manhattan's Stork Club and the Eden Rock. The preparation — crabmeat broiled with crispy bacon and a spiced mayonnaise sauce — became one of the most enduring American restaurant classics of the early 20th century, representing the refined yet indulgent style of the Gilded Age dining rooms that first popularized it.