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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