Crabmeat Remick

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Chef Louis Evans from the Caribbean Room at the Pontchartrain Hotel on St. Charles Avenue invented this dish, and his original recipe works much better than Emeril's version of the recipe that appears "Courtesy of Emeril". Too bad there's no mention of the original chef that created it.

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We have made this three or four times now. It does run a little on the hot side, not for us but for some guests so will tone down the heat ever-so-slightly in the future. We serve it in large ramikins and find it to be a little filling so will probably use smaller ramikins in the future also. The homemade mayonnaise is important to this dish, don't skip that. On TV he makes a point to use Sirache sauce specifically as the chili sauce, this is very flavorful and makes the dish. He also uses a 350 oven on TV and the printed recipe says 400. The flavors work together so well in this dish and this is really Emeril at his finest. Bravo!!

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This is my first negative review of Foodnetwork's recipes. First of all, it takes 20 minutes to get the brown on top. The amount of chilli sauce and hot sauce, plus vinegar, needed, makes this crab dish taste way too overpowering. Do not attempt this one if you can help it.

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Definitely not on the "heart healthy" menu but worth the splurge. So rich and delicious. Can't imagine why anyone would think it has too much heat unless they used a hot and spicy chili sauce - certainly the 1 tsp. of hot sauce isn't enough to make it too hot.

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This was easy to make and quite impressive to serve. After 3 attempts at getting the "heat" down, I've got a really good version. Even those of us that like it hot, felt this one was a bit TOO HOT. SO: Tone down the heat and everyone will enjoy the taste of the food.

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easy & outstanding!

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I'm pretty sure I followed the recipe to a 'T', but I was embarrased to serve this to my guests so I threw it all out and served cheese and crackers instead.

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this recipe was easy to make and very delicious.