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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …