Crabmeat Remick
18 mins (prep 10, cooking 8)
14 ingredients
2 servings
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 afavorite of the celebrity-filled Stork Club and the Eden Rock in NewYork over fifty years ago. This classic crabmeat appetizer was on theEmeril's Delmonico menu when the restaurant first opened. CrabmeatRemick 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)

Categories:  <-30-mins , quick , time-to-make ,
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Serving Size (236.13 g)
Servings 2
Amount per Serving
Calories 1021.89 Calories from Fat 880.74
% Daily Value *
Total Fat 97.86g 301.1%
Saturated Fat 16.11g 161.14%
Trans Fat 0.12g %
Cholesterol 16.82mg 11.21%
Sodium 1129.14mg 94.1%
Total Carbohydrate 21.16g 14.11%
Dietary Fiber 0.9 g 7.17%
Sugars 2.67 g %
Protein 18.58g 74.33%
Vitamin A 998.46IU% Vitamin C 17.79mg%
Calcium 373.51mg% Iron 3.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped green onions, fresh lemon juice, minced garlic, tarragon vinegar, hot red pepper sauce, lump crabmeat, slices bacon