Lump Crabmeat Remnick With Saffron Rice Pilaf

Directions

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.