Lump Crabmeat Remnick With Saffron Rice Pilaf Recipe
Servings: 6
Ingredients
- 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
Directions
- Preheat the oven to 400 degrees. Butter 6 individual round au gratin ramekins and place on a baking sheet.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
Adding to Planner
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% |
