| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Vegetables |
|
Emlive04 |
6 |
servings |
INGREDIENTS
| 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 |
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
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