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Lump Crabmeat Remnick With Saffron Rice Pilaf
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1
1
1
1
Tablespoon Butter
Tablespoon Olive oil
/2 Cup Minced onions
/4 Cup Minced green bell peppers
/4 Cup Minced celery
Salt; to taste
Freshly−ground white pepper; to taste
2
2
1
2
6
1
1
3
3
2
1
1
Teaspoon Chopped garlic
Pinches Saffron threads
Cup Long−grain white rice
Cup Chicken stock
Ounce Bacon; chopped
Large Egg
Tablespoon Chopped garlic
Tablespoon Ketchup
Tablespoon Finely−chopped fresh parsley leaves
Teaspoon Dry mustard
Tablespoon Paprika
/4 Cup Tarragon vinegar
Hot pepper sauce; to taste
1
1
Cup Vegetables oil
Pound Lump crabmeat; picked over
For cartilage
6
Lemon twists
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.
Lump Crabmeat Remnick With Saffron Rice Pilaf
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