Lump crabmeat remnick with saffron rice pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | butter |
| 1.00 | tablespoon | olive oil |
| ½ | cup | minced onions |
| ¼ | cup | minced green bell peppers |
| ¼ | cup | minced celery |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 2.00 | teaspoon | chopped garlic |
| 2.00 | pinches saffron threads | |
| 1.00 | cup | long-grain white rice |
| 2.00 | cup | chicken stock |
| 6.00 | ounce | bacon; chopped |
| 1.00 | large | egg |
| 1.00 | tablespoon | chopped garlic |
| 3.00 | tablespoon | ketchup |
| 3.00 | tablespoon | finely-chopped fresh parsley leaves |
| 2.00 | teaspoon | dry mustard |
| 1.00 | tablespoon | paprika |
| ¼ | cup | tarragon vinegar |
| 1 | hot pepper sauce; to taste | |
| 1.00 | cup | vegetables oil |
| 1.00 | pounds | lump crabmeat; picked over |
| 1 | for cartilage | |
| 6.00 | lemon twists | |
Directions
Preheat the oven to 400 degrees. Butter 6 individual round au gratin ramekins and place on a baking sheet. In a saute pan, over medium heat, add the oil. When the oil is hot, add the trinity. Season with salt and pepper. Saute for 1 minute. Add the garlic and saffron.
Continue to saute for 1 minute. Add the rice and stock. Cover and cook for 20 minutes, or until the water is completely absorbed. This makes about 3 cups of cooked rice. Remove from the heat and set aside. In a small saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove and drain on paper towels. Set aside. In a food processor, fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running and in a steady stream, add the oil, 1 tablespoon at a time. Season with salt and pepper. To assemble, spoon ½ cup of the rice filling evenly over the ramekins. Season the crabmeat with salt and pepper. Place a sixth of the crabmeat over each ramekin of rice filling. Spread the Remnick dressing evenly over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly. Remove from the oven and garnish with the crispy bacon, remaining parsley, and lemon twists. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-22-1998
Recipe by: Emeril Lagasse
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