Recipe
Lump Crabmeat Remick With Saffron Rice Pilaf
Tease your guests' appetites with this flavorful remick filled with tender, flaky crabmeat, bacon and saffron pilaf. They'll be anticipating what's next!
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 over for shells and cartilage
- 6 lemon twists
Directions
- Preheat the oven to 400 degrees F. Butter 6 individual round au gratin ramekins and place on a baking sheet. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and continue to cook, stirring, 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.
- Cook the bacon in a small skillet over medium heat until crispy, 6 to 8 minutes. Remove, drain on paper towels, and set aside. In a food processor fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, the dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running, slowly add the oil in a steady stream. 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 Remick 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, the remaining parsley, and lemon twists.
Recipe Details
- Source: Emeril Live EM1B63
- Dish Type: Appetizer
- Cuisine: Contemporary American
- Cooking Method: Baking
- Occasion: Any
- Effort Level: Moderate
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