Lump Crabmeat Remnick With Saffron Rice Pilaf

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Minced onions
1/4 cup	23g / 0.8oz	Minced green bell peppers
1/4 cup	27g / 1oz	Minced celery
		Salt - to taste
		Freshly-ground white pepper - to taste
2 teaspoons	10ml	Chopped garlic
2		Saffron threads
1 cup	160g / 5.6oz	Long-grain white rice
2 cups	474ml	Chicken stock
6 oz	170g	Bacon - chopped
1 oz	28g	Egg (large)
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Finely-chopped fresh parsley leaves
2 teaspoons	10ml	Dry mustard
1 tablespoon	15ml	Paprika
1/4 cup	59ml	Tarragon vinegar
		Hot pepper sauce - to taste
1 cup	237ml	Vegetables oil
1 lb	454g / 16oz	Lump crabmeat - picked over
		For cartilage
6		Lemon twists

Recipe Instructions

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 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B63 broadcast 09-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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