Crabmeat Remick is baked in the same way crabmeat au gratin is, but with a much zestier sauce. It became famous locally at the Caribbean Room in the Pontchartrain Hotel, although it appears to have been invented in the 1920s at the Plaza Hotel in New York, where it was named for William H. Remick, the former head of the New York Stock Exchange. The Caribbean Room through most of its history was a high-upscale restaurant that routinely reproduced famous dishes from all over the world, in addition to its own dishes.
The recipe for the dish doesn’t sound good. The sauce is made of mayonnaise, ketchup or chili sauce, and mustard, with a few minor ingredients. The sauce is mixed with the jumbo lump crabmeat, topped with two slices of previously-fried bacon, and broiled until it bubbled. It’s a terrific appetizer. Top it with a poached egg, and you have a great brunch recipe, too.
Crabmeat Remick these days is being kept alive mostly by Clancy’s, whose owner Brad Hollingsworth was a waiter at the Caribbean Room. I hope that when John Besh reopens the C-Room and the other restaurants in the Pontchartrain that crabmeat Remick makes the cut.
Clancy’s. Uptown: 6100 Annunciation. 504-895-1111.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.