| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Vegetables | Emlive04 | 6 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1 | T | 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 | t | Chopped garlic |
| 2 | Pinches Saffron threads | |
| 1 | c | Long-grain white rice |
| 2 | c | Chicken stock |
| 6 | oz | Bacon, chopped |
| 1 | Egg | |
| 1 | T | Chopped garlic |
| 3 | T | Ketchup |
| 3 | T | Finely-chopped fresh parsley |
| leaves | ||
| 2 | t | Dry mustard |
| 1 | T | 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 |
INSTRUCTIONS
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.
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