Lump Crabmeat Remnick with Saffron Rice Pilaf

  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 6 servings
Share This Recipe

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.