Receta Lump Crabmeat Remnick With Saffron Rice Pilaf

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Raciónes: 6

Ingredientes

Cost per serving $4.69 view details

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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 556g
Recipe makes 6 servings
Calories 796  
Calories from Fat 496 62%
Total Fat 55.79g 70%
Saturated Fat 9.1g 36%
Trans Fat 0.94g  
Cholesterol 126mg 42%
Sodium 1477mg 62%
Potassium 1464mg 42%
Total Carbs 46.4g 12%
Dietary Fiber 6.3g 21%
Sugars 14.18g 9%
Protein 26.69g 43%
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