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 of Emeril Lagasse