Title: Lump Crabmeat Remnick with Saffron Rice Pilaf
Categories: Emlive04
Yield: 6 servings

1 tb Butter
1 tb Olive oil
1/2 c Minced onions
1/4 c Minced green bell peppers
1/4 c Minced celery
Salt; to taste
Freshly-ground white pepper;
-to taste
2 ts Chopped garlic
2 Pinches Saffron threads
1 c Long-grain white rice
2 c Chicken stock
6 oz Bacon; chopped
1 lg Egg
1 tb Chopped garlic
3 tb Ketchup
3 tb Finely-chopped fresh parsley
-leaves
2 ts Dry mustard
1 tb Paprika
1/4 c Tarragon vinegar
Hot pepper sauce; to taste
1 c Vegetables oil
1 lb Lump crabmeat; picked over
For cartilage
6 Lemon twists

Preheat the oven to 400 degrees. Butter 6 individual round au gratin
ramekins and place on a baking sheet. In a saute pan, over medium heat, add
the oil. When the oil is hot, add the trinity. 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. This makes about 3 cups of cooked rice.
Remove from the heat and set aside. 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. 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. 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. This recipe yields 6
servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B63 broadcast 09-28-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-22-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.