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Crabmeat Remick has been a New Orleans menu standard since the 1920s, when it first appeared on the Pontchartrain Hotel?s Caribbean Room menu. Attesting to the stylishness and longevity of the dish, it also was a favorite of the celebrity-filled Stork Club and the Eden Rock in New York over fifty years ago.
This classic crabmeat appetizer was on the Emeril?s Delmonico menu when the restaurant first opened. Crabmeat Remick is simple to prepare; it also can be made several hours ahead, refrigerated, and then baked just before serving.
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, recipe follows, or toast points, accompaniment
Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, 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.
Mayonnaise:
1 large egg
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons water
1 1/4 cups vegetable oil
1/4 cup olive oil
1/8 teaspoon cayenne, optional
Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, and salt in the bowl of a food processor or blender. Process on high speed for 20 seconds. With the motor running, pour the oil in a thin stream through the feed tube and process until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin stream, and process on high until all the oil is incorporated.
Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
Chill and use as needed. (The mayonnaise will keep, stored in an airtight container in the refrigerator, for 24 hours.)
Yield: about 2 cups
Large Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons
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