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1/2 Photos of 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)
Units: US | Metric
Serving Size: 1 (732 g)
Servings Per Recipe: 1
The following items or measurements are not included: