A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from February 10, 2009
Crabmeat Remick (Crab Meat Remick)

Crabmeat Remick (or “crab meat Remick” or “crab Remick”) was created at the Plaza Hotel in New York City, about 1920, by chef Nestor Lattard. Lattard frequently named dishes after his customers; crabmeat Remick was named for William H. Remick (1866-1922), presoident of the New York Stock Exchange from 1919-1921.
Crabmeat Remick contains crabmeat with bacon, with a sauce of chili, tabasco sauce and Worcestershire sauce. Other ingredients frequently include dry mustard, celery salt, paprika, mayonnaise and vinegar.
Wikipedia: Plaza Hotel
The Plaza Hotel in New York City is a landmark 19-story luxury hotel with a height of 250 feet (76 m) and length of 400 feet (120 m) that occupies the west side of Grand Army Plaza, from which it derives its name, and extends along Central Park South in Manhattan. Fifth Avenue extends along the east side of Grand Army Plaza.

23 October 1910, New York (NY) Times, “New Autumn Dishes,” pg. X9:
Some of the dishes invented by Lattard, in charge of the grill room and cafe of he Plaza, which are intended to appeal particularly to the men are “Alligator Pear Joseph” and “Cuban,” “Smoked Beef Salad,” “Tunny Salad,” “Tomato Dunlop,” “Oysters and Soft Clams Roasted in Shell, Reinicke, Holbrook”; “Eggs Scrambled O’Connor,” and “Minced Chicken Aurioles,” for which directions are given for preparing:...
16 April 1911, New York (NY) Times, “New SPring Dishes Invented by New York Hotel Chefs to Tickle Palate of the Epicure,” pg. X9:
Dishes at the Plaza.
Lattard, the chef of the Plaza, gives four new dishes, which are his especial pride and which are in great demand from the men who lunch in the grill and the Fifty-ninth Street side restaurant. These are lamb or veal, Manville; calves’ liver, Alexander; tomato, Van Reuter, and alligator pear, Joseph.
19 May 1922, New York (NY) Times, pg. 12:
President of the New York Stock
Exchange, 1919-‘21, Was
Ill Only Three Days.

William H. Remick, senior member of Remick, Hodges & Co., investment bankers, 14 Wall Street, and from May, 1919, to May, 1921, President of the New York Stock Exchange, died yesterday afternoon of heart disease at his residence, 907 Fifth Avenue.
Born at East Boston, Mass., Oct. 14, 1866,...
14 February 1938, Xenia (OH) Evening Gazette, “Modern Menus” by Mrs. Gaynor Maddoz (NEA Service Staff Writer), pg. 4, cols. 6-7:
WHAT does glamorous youth like best after an evening of dancing? More dancing, according to Paul, maitre d’hotel at the Plaza, New York. But this suave dictator of the Persian Room does manage to lure the swinging debs and their swains to a bite of supper in the end, and these are the types of snacks he suggests for their gilded palates.
Crabmeat Remick
(8 servings)
Three cups cooked fresh crabmeat (canned can be used, too), 1 cup mayonnaise, 4 tablespoons Chile sauce, 1 teaspoon English mustard, 1 tablespoon lemon juice, dash tabasco sauce, 1-2 cup buttered bread crumbs, small scallop shells or ramekins.
Mix the flaked crabmeat with all the other ingredients, except the bread crumbs. It should have the consistency of a well-moistened salad. Pile lightly into shells or ramekins. Allow 2 or 4 scallop shells to each person. Sprinkle with buttered crumbs and glaze under broiler at temperature of hot (400 degrees F.) Arrange on plates with parsley or tufts of cress, and send piping hot to table.
10 September 1957, New York (NY) Times, pg. 36:
Food: Hotel’s Birthday
Fifty Years Ago This Fall, the Plaza
Offered One of Its First Big Dinners

“Ah, but you do have good old Latard’s (“Lattard” is correct—ed.) crab meat Remick,” Mr. Champion exlaimed. “I remember Latard. He was night chef when I was here and he was the one who created this dish.”
1 pound large crab flakes
6 slices bacon, fried till crisp
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon celery salt
Few drops Tabasco sauce
1/2 cup chili sauce
1 teaspoon tarragon vinegar
1 3/4 cups mayonnaise.

1. Pile the crab flakes in six buttered individual shells or ramekins. Heat in the oven and top with the crisp bacon.
2. Blend together the mustard, paprika, celery salt and Tabasco. Add chili sauce and tarragon vinegar, mix well and add mayonnaise. Spread the warmed crab meat with this sauce and brown under broiler flame.
Yield: Six servings.
24 March 1958, New York (NY) Times, “Food: Airport Dining; New Idlewild Facility Offers Dishes Of Reasonable Price and High Caliber” by Craig Claiborne, pg. 22:
Two of the hors d’oeuvre listed on the menu are also recommended—the crabmeat Remick and the clams Casino.
27 April 1958, Syracuse (NY) Post-Standard, “The Pontchartrain’s Best Recipes,” This Week magazine, pg. 34, col. 2:
Crab Meat Remick
1 tablespoon celery salt
1 tablespoon dry mustard
1/2 teaspoon paprika
1 quart mayonnaise
3/4 cup chili sauce
1/2 cup tarragon vinegar
1 1/2 pounds cooked crab meat
3 slices broiled bacon, halved
Combine celery salt, mustard, paprika. Add to mayonnaise, blend well. Add chili sauce and vinegar, mixing well after each addition. Place crab meat in a 2-quart greased casserole. Bake at 450 degrees F. for 10 minutes. Arrange bacon halves on top. Add sauce. Broil for 5 minutes. Yield: 6 portions.
Crab Remick Casserole as we do it here makes a rcih and elegant dish for the evening buffet. If it’s a luncheon for the “girls,” prepare the dish by individual portions in heat-proof pottery bowl. A green tossed salad, please, a foil against the utter richness.
2 September 1965, Jefferson City (MO) Post-Tribune, “Crab Fixed for Summer Eating” by Cecily Brownstone, pg. 1A, cols. 2-3:
Crab Remick
1 can ( 7 3/4-ozs) crab meat, with any tendons removed
2 slices bacon, finely diced
1/4 cup chili sauce
3/4 cup real mayonnaise
2 drops tabasco sauce
2 drops Worcestershire sauce
Break up crab meat and place in 15 to 20 small clam shells or into 3 large buttered scallop shells. Sprinkle with diced bacon. Place shells on a baking sheet. Bake in a very hot (450 degrees) oven until bacon is crisp and crab meat well heated—12 to 15 minutes. Meanwhile, gradually blend chili sauce into mayonnaise with tabasco sauce and Worcestershire sauce. Spoon over crab meat so it is covered. Broil about 6 inches from source of heat until bubbly and lightly browned - -about 3 minutes. Makes 3 or 4 appetizer servings (in clam shells) or 3 luncheon or supper main-dish servings (in scallop shells).
Amazon Online Reader
Chicken a la King and the Buffalo Wing:
Food Names and the People and Places That Inspired Them

By Steven Gilbar
Writers Digest Books
Pg. 5:
According to The Plaza Hotel historians, this classic baked crab dish—flavored with bacon, mustard, paprika, celery salt, chili sauce, and mayonnaise—(Pg. 6—ed.) was created during the 1920s by its chef, Albert Leopold Lattard, a man who started the custom of naming dishes he created after celebrity guests. it was named for William H. Remick, president of the New York Stock Exchange from 1919 to 1921.

Posted by Barry Popik
New York CityFood/Drink • Tuesday, February 10, 2009 • Permalink

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