Crabmeat Remick | Emerils.com

Name: Crabmeat Remick | Emerils.com
Ingredients: 1½ cups mayonnaise; ½ cup chili sauce (not a spicy sriracha type, but the classic, less sweet first cousin of ketchup. In fact, you’ll find it on the shelf next to ketchup.); 2 tsp Dijon mustard; 1 tbsp Tabasco sauce; 3 tbsp tarragon vinegar; 3 tbsp Worcestershire sauce; 2 tsp celery salt; ¼ cup chopped fresh tarragon; 2 tsp minced garlic; ½ bunch green onions, thinly sliced; 1 pound jumbo lump crabmeat, picked over for shells and cartilage; ¼ cup fresh grated Parmesan cheese, for garnish; 5 strips bacon, cooked crisp and gently crumbled, for garnish; Sliced French bread or crostini, for serving

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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 Remick. With our abundance of...

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Ingredients

1½ cups mayonnaise
½ cup chili sauce (not a spicy sriracha type, but the classic, less sweet first cousin of ketchup. In fact, you’ll find it on the shelf next to ketchup.)
2 tsp Dijon mustard
1 tbsp Tabasco sauce
3 tbsp tarragon vinegar
3 tbsp Worcestershire sauce
2 tsp celery salt
¼ cup chopped fresh tarragon
2 tsp minced garlic
½ bunch green onions, thinly sliced
1 pound jumbo lump crabmeat, picked over for shells and cartilage
¼ cup fresh grated Parmesan cheese, for garnish
5 strips bacon, cooked crisp and gently crumbled, for garnish
Sliced French bread or crostini, for serving