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Recipes

crabmeat

  • Crabmeat Remick

    Crabmeat Remick

    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 local blue crab the recipe was quickly adopted as our own. It was a signature item at The Pontchartrain Hotel’s Caribbean Room for many years, as well as being featured at Delmonico as far back as the 1950s. Today at Emeril’s Delmonico, it is immensely popular. The recipe itself is wonderfully simple but nevertheless quite elegant. Splurge on a pound of jumbo lump crabmeat, and invite some good friends over.

    • Yield: Six ramekins or nine toasts
  • Veal Marcelle

    Veal Marcelle is one of Emeril's signature dishes and is a tribute to Marcelle Bienvenu. Luscious veal medallions topped with crabmeat and mushrooms, Veal Marcelle is a perfect dish for special occasions.

    • Yield: 4 servings
  •  Asparagus and Crabmeat Salad

    Asparagus and Crabmeat Salad

    You know spring is upon us when asparagus is plentiful at the market and in Louisiana crabs are in season right about the same time. These two spring ingredients make a great pair!

    • Prep Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings
  • Seafood Okra Gumbo

    Seafood Okra Gumbo

    Everybody in Louisiana loves gumbo and there are so many variations. This gumbo is very light because it doesn't have a roux. It is thickened with okra and gumbo file. The gumbo file, which is made from ground sassafras leaves, can be found online or in specialty spice shops.

    • Prep Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 6 to 8 servings
  • Baked Crabmeat, Artichoke, And Spinach Dip

    Baked Crabmeat, Artichoke, And Spinach Dip

    A sinfully rich dip to set out at your next party.

    • Prep Time: 30 minutes
    • Total Time: 1 hour and 15 minutes
    • Yield: About 6 cups
  • Warm Hearts of Palm with Crabmeat and Avocado Salad

    Warm Hearts of Palm with Crabmeat and Avocado Salad

    It is not possible to make too much of this!  What's not to love about fresh jumbo lump crabmeat and avocado paired with tender hearts of palm and a spicy Asian twist.  Easy and delicious.

    • Prep Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings
  • Gratineed Crabmeat With Sauce Mornay

    Gratineed Crabmeat With Sauce Mornay

    A rich, decadent dish for your next dinner party -- serve with champagne and cocktails!

    • Prep Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 6 to 8 servings
  • Turnip And Radish Slaw With Jumbo Lump Crabmeat And Chive Oil

    Turnip And Radish Slaw With Jumbo Lump Crabmeat And Chive Oil

    This elegant salad is made up of thinly sliced turnips and radishes that are lightly tossed with a champagne vinaigrette, then topped with creamy, succulent crabmeat and drizzled with Chive Oil.

    • Prep Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 to 6 servings
  • Crabmeat Beignets

    Crabmeat Beignets

    These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat. The batter is a little wet, so handle with care when frying.

    • Yield: 36 beignets