Crabmeat Remick @ Clancy's
Crabmeat Remick is baked in the same way crabmeat au gratin is, but with a much zestier sauce. Clancy's owner Brad Hollingsworth used to serve a lot of it when he was a waiter at the Caribbean Room, and he knows how great a dish it is--even though the ingredients are very simple: mayonnaise, mustard, chili-sauce and bacon. It's not even a local dish, but one created in New York and named for the then-president of the New York Stock Exchange.
