| 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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