CRABMEAT REMICK
The classic recipe. "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." Recipe courtesy Emeril Lagasse. (recipes for mayo and croutons included. Prep time does not include mayo or croutons)
Provided by Queen Dragon Mom
Categories < 30 Mins
Time 18m
Yield 2 cups
Number Of Ingredients 13
Steps:
- 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.).
- 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.
Nutrition Facts : Calories 817.3, Fat 51.2, SaturatedFat 18.1, Cholesterol 253.3, Sodium 2215.5, Carbohydrate 17, Fiber 2.5, Sugar 2.3, Protein 69.1
CRAB REMICK
Steps:
- Combine garlic, mayonnaise, vinegar, cayenne, mustard, 4 dashes of hot sauce, serache sauce. Mix well. Add salt, pepper, green onion, lemon juice. Fold in crabmeat. Spray or butter ramekins & fill with crabmeat mixture. Top with crumbled bacon & grated parmesan cheese. Bake at 350 degrees for 15 minutes. Serve with french bread Croutons: Slice french bread and brush with butter, minced garlic lices spread with butter & & toast Presentation: Place ramekin on plate with croutons for dipping.
CRABMEAT REMICK AT THE PLAZA HOTEL
Make and share this Crabmeat Remick at the Plaza Hotel recipe from Food.com.
Provided by carrie sheridan
Categories Crab
Time 40m
Yield 30 dollops, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, blend together mustard, paprika, celery salt, tabasco and worcestershire sauce. Stir in mayonnaise, chili sauce and tarragon vinegar.
- Divide flaked crabmeat among 30-36 small scrubbed clam shells [or just into small muffin tins]. Heat filled shells or tin in for 10 minutes in a preheated 350-degree oven.
- Spoon sauce over crabmeat and top each with a piece of bacon. Place shells under broiler until the sauce browns and the bacon crisps.
Nutrition Facts : Calories 488.5, Fat 37.2, SaturatedFat 7.3, Cholesterol 60.4, Sodium 1091.6, Carbohydrate 25.4, Fiber 1.4, Sugar 7.5, Protein 13.3
More about "crab remick food"
THE SECRETS OF SHE-CRAB SOUP | CHESAPEAKE BAY …
Web South Carolina, not Virginia, takes credit for the invention of she-crab soup. Food lore has it that back in 1909, President Taft was visiting his friend R. Goodwyn Rhett, then mayor of Charleston. In an attempt to dress up the …
From chesapeakebaymagazine.com
From chesapeakebaymagazine.com
CRAB MEAT REMICK – OSOO GOOD RECIPES
Web May 10, 2023 Directions. Divide flaked crab meat into 6 lightly buttered shells or ramekins. Break each bacon slice in half and arrange halves on top of crab meat. Combine celery salt, mustard, and paprika; add to …
From osoogood.com
From osoogood.com
CRABMEAT REMICK · GEORGE WASHINGTON'S MOUNT VERNON
Web May 8, 2009 Enjoy this modern Crabmeat Remick recipe. Ingredients; 1 pound lump crabmeat; 2 tablespoons butter or margarine; 4 strips bacon, cooked and crumbled; 1 …
From mountvernon.org
Servings 4
From mountvernon.org
Servings 4
MARYLAND CRAB SAMMY: A SINGULAR AMERICAN SANDWICH - BBC
Web 21 hours ago Preheat the oven to 200°C/400°F. In a large metal bowl, whisk together the egg, mayonnaise, Old Bay, chives and lemon zest. Sprinkle in the panko and mix …
From bbc.com
From bbc.com
CRAB REMICK RECIPE | EAT YOUR BOOKS
Web Save this Crab Remick recipe and more from Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes to your own online …
From eatyourbooks.com
From eatyourbooks.com
CRABMEAT REMICK RECIPE BY WESTERN.CHEFS | IFOOD.TV
Web Homemade Prawn Pickle- Goan Delicacy - The Bombay Chef - Varun Inamdar
From ifood.tv
From ifood.tv
CRABMEAT REMICK RECIPE BY AMERICAN.GOURMET | IFOOD.TV
Web Jun 10, 2011 Crab and Parsley Garlic bread The Best Garlic Bread You've Ever Had
From ifood.tv
From ifood.tv
LUMP CRABMEAT REMICK WITH SAFFRON RICE PILAF | EMERILS.COM
Web Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and …
From emerils.com
From emerils.com
CRABMEAT REMICK RECIPE - CAJUN GROCER
Web Crabmeat Remick Ingredients: 1-1/2 cups Blue Plate Mayonnaise 1 tsp tarragon vinegar 1/2 cup chili sauce 1 tsp dry mustard 2 Tbsp fresh lemon juice 1 tsp paprika 1 tsp Tabasco …
From cajungrocer.com
From cajungrocer.com
CRABBING FOR BEGINNERS ON THE OREGON COAST - TRAVEL OREGON
Web Aug 25, 2022 Crabbing requires a shellfish license for anyone 12 and older. They are available at most tackle shops or at the Oregon Department of Fish & Wildlife website or …
From traveloregon.com
From traveloregon.com
BAKED CRAB MEAT REMICK RECIPE BY NEW.WIFE | IFOOD.TV
Web Baked Crab Meat Remick. By: New.Wife. Vietnamese Broiled Cod With Asparagus, Peas, And Water Chestnut Stir-Fry. By: Relish. Salmon With Chilli Salsa. By: Nickoskitchen. …
From ifood.tv
From ifood.tv
CRABMEAT REMICK - NEW ORLEANS MENU
Web Divide crabmeat into six small, shallow au gratin dishes. Sprinkle with lemon juice, and heat in 350-degree oven for five minutes. While waiting for crabmeat to warm, blend all the …
From nomenu.com
From nomenu.com
CRABMEAT REMICK - COUNTRY ROADS MAGAZINE
Web Oct 29, 2012 Method for Remick sauce: Thoroughly mix all sauce ingredients. Method: Fill four 4 oz. ramekins with the crabmeat. Heat for 5 minutes in a moderate oven, about …
From countryroadsmagazine.com
From countryroadsmagazine.com
CRAB REMICK - BIGOVEN
Web Preheat oven 425 degrees. In skillet, cook bacon, drain, finely chop. In bowl, mix mayonnaise, olive oil, mustard, lemon juice, chili sauce, salt and pepper.
From bigoven.com
From bigoven.com
CRAB REMICK RECIPE | EAT YOUR BOOKS
Web Save this Crab Remick recipe and more from Food & Wine Magazine, November 2016 to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
BEST CRAB RANGOON DIP - HOW TO MAKE CRAB RANGOON DIP - DELISH
Web Nov 18, 2021 Step 1 Preheat oven to 350°. In a large bowl, combine cream cheese, sour cream, Monterey Jack, soy sauce, Sriracha, and garlic powder. Beat until evenly …
From delish.com
From delish.com
BEST CRAB RESTAURANTS NEAR ME - YELP
Web Find the best Crab Restaurants near you on Yelp - see all Crab Restaurants open now and reserve an open table. Explore other popular cuisines and restaurants near you from …
From yelp.com
From yelp.com
BAKED CRAB MEAT REMICK RECIPE | CRAB PLACE
Web 1¾ cups mayonnaise. Pile crab meat in six baking casseroles. Top each with a strip of bacon and heat in oven. Blend mustard, paprika, celery salt and Tabasco. Add chili …
From crabplace.com
From crabplace.com
CRABMEAT REMICK | EMERILS.COM
Web Crabmeat Remick was originally 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 …
From emerils.com
From emerils.com
DEAL REACHED IN NEWFOUNDLAND AND LABRADOR CRAB FISHERY, …
Web May 19, 2023 Friday’s deal guarantees crab fishers a minimum of $2.20 a pound for their catch, as well as incremental price hikes to $2.75 a pound if the market improves, the …
From theglobeandmail.com
From theglobeandmail.com
THE BEST CRAB CAKE RECIPE - FOOD & WINE
Web Apr 16, 2023 In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab …
From foodandwine.com
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love