Lump Crabmeat Remnick with Saffron Rice Pilaf
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup minced onions
- 1/4 cup minced green bell peppers
- 1/4 cup minced celery
- Freshly ground white pepper
- 2 teaspoons chopped garlic
- 2 pinches of saffron threads
- 1 cup long-grain white rice
- 2 cups chicken stock
- 6 ounces bacon, chopped
- 1 large egg
- 1 tablespoon chopped garlic
- 3 tablespoons ketchup
- 3 tablespoons finely chopped fresh parsley leaves
- 2 teaspoon dry mustard
- 1 tablespoon paprika
- 1/4 cup tarragon vinegar
- Hot pepper sauce, to taste
- 1 cup vegetables oil
- 1 pound lump crabmeat, picked for cartilage
- 6 lemon twists
Preheat the oven to 400 degrees F.
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 onions, bell peppers, and celery. 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. Remove from the heat and set aside. This makes about 3 cups of cooked rice.
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 1/2 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.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Emeril Lagasse