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A dish from Craig Claiborne

Crabmeat Remick

A rich, broiled crab dish with mustard, mayonnaise, and a hint of sherry — a staple of Claiborne's Times recipes.

Serves 4

By Craig Claiborne

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.

Ingredients

Produce

  • 1 tsp lemon juice

Meat & Poultry

  • 1 lb lump crabmeat

Dairy & Eggs

  • 2 tbsp butter

Bakery

  • 1/3 cup bread crumbs

Pantry / Durable

  • 1/2 cup mayonnaise

Spices & Seasoning

  • 2 tsp Dijon mustard
  • 1/4 tsp cayenne

Other

  • 1 tbsp dry sherry

Method

  1. Pick the crabmeat carefully for shell and set it in a shallow buttered baking dish.

  2. Whisk the mayonnaise, mustard, sherry, lemon juice, and cayenne, then fold the mixture gently through the crab without breaking up the lumps.

  3. Toss the bread crumbs with the melted butter and scatter them over the top.

  4. 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.

Served at

An editor's table · Manhattan, New York

Lunch at the Zodiac Room · Dallas, Texas

A clambake at East Hampton · East Hampton, Long Island

A reunion in Boston · Boston, Massachusetts

A summer supper at East Hampton · East Hampton, New York

More by Craig Claiborne

New England Clambake

Guacamole