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Receta Lump Crabmeat Remnick With Saffron Rice Pilaf
by Global Cookbook

Lump Crabmeat Remnick With Saffron Rice Pilaf
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Butter
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Chopped onions
  • 1/4 c. Chopped green bell peppers
  • 1/4 c. Chopped celery Salt to taste Freshly-grnd white pepper to taste
  • 2 tsp Minced garlic
  • 2 pch Saffron threads
  • 1 c. Long-grain white rice
  • 2 c. Chicken stock
  • 6 ounce Bacon minced
  • 1 lrg Egg
  • 1 Tbsp. Minced garlic
  • 3 Tbsp. Ketchup
  • 3 Tbsp. Finely-minced fresh parsley leaves
  • 2 tsp Dry mustard
  • 1 Tbsp. Paprika
  • 1/4 c. Tarragon vinegar Warm pepper sauce to taste
  • 1 c. Vegetables oil
  • 1 lb Lump crabmeat picked over for cartilage
  • 6 x Lemon twists

Direcciones

  1. Preheat the oven to 400 degrees. Butter 6 individual round au gratin ramekins and place on a baking sheet.
  2. In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the trinity. Season with salt and pepper. Saute/fry for 1 minute. Add in the garlic and saffron. Continue to saute/fry for 1 minute. Add in the rice and stock. Cover and cook for 20 min, or possibly till the water is completely absorbed. This makes about 3 c. of cooked rice. Remove from the heat and set aside.
  3. In a small saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove and drain on paper towels. Set aside.
  4. In a food processor, fitted with a metal blade, combine the egg, garlic, ketchup, 2 Tbsp. of the parsley, dry mustard, paprika and vinegar. Process till smooth. Season with warm pepper sauce, salt and pepper. With the machine running and in a steady stream, add in the oil, 1 Tbsp. at a time. Season with salt and pepper.
  5. To assemble, spoon 1/2 c. of the rice filling proportionately 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 proportionately over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 min or possibly till the top is golden brown and bubbly. Remove from the oven and garnish with the crispy bacon, remaining parsley, and lemon twists.
  6. This recipe yields 6 servings.