Crabmeat Remick
Claimed by Craig Claiborne
Serves 4 · 3 of 8 items checked · 6 aisles
Produce
- Checked by Craig Claiborne
Meat & Poultry
Dairy & Eggs
- Checked by Craig Claiborne
Bakery
Pantry / Durable
- Checked by Craig Claiborne
Recipe by Craig Claiborne
A rich, broiled crab dish with mustard, mayonnaise, and a hint of sherry — a staple of Claiborne's Times recipes.
Named for the Remick family of the Eastern Shore, this is a backfin crabmeat dish bound with mayonnaise and mustard, dusted with crumbs, and run under the broiler. Claiborne printed it often because it was nearly foolproof.
The dish
3 of 8 items checked
Claimed by Craig Claiborne
Serves 4 · 3 of 8 items checked · 6 aisles
Pick the crabmeat carefully for shell and set it in a shallow buttered baking dish.
Whisk the mayonnaise, mustard, sherry, lemon juice, and cayenne, then fold the mixture gently through the crab without breaking up the lumps.
Toss the bread crumbs with the melted butter and scatter them over the top.
Broil a few inches from the heat for 5 to 8 minutes, until the crumbs are browned and the crab is bubbling at the edges. Serve immediately.
Adapted from The New York Times Cookbook.
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