Lump Crabmeat Remnick with Saffron Rice Pilaf (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1/2 cup minced onions |
1/4 cup minced green bell peppers |
1/4 cup minced celery |
salt |
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 |
Directions:
1. Preheat the oven to 400 degrees F.
2. Butter 6 individual round au gratin ramekins and place on a baking sheet.
3. 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.
4. 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.
5. 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.
6. 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.
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