Wednesday, August 12, 2009


yields six servings

1 tablespoon butter
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup minced green bell peppers
1/4 cup minced celery
freshly ground white pepper
2 teaspoons chopped garlic
2 pinches of saffron threads
1 cup long-grain white rice
2 cups chicken stock
6 ounces bacon, chopped
1 large egg
1 tablespoon chopped garlic
3 tablespoons ketchup
3 tablespoons finely chopped fresh parsley leaves
2 teaspoon dry mustard
1 tablespoon paprika
1/4 cup tarragon vinegar
hot pepper sauce, to taste
1 cup vegetables oil
1 pound lump crabmeat, picked over for shells and cartilage
6 lemon twists

Preheat the oven to 400 degrees F. Butter 6 individual round au gratin ramekins and place on a baking sheet. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and continue to cook, stirring, 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.

Cook the bacon in a small skillet over medium heat until crispy, 6 to 8 minutes. Remove, drain on paper towels, and set aside. In a food processor fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, the dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running, slowly add the oil in a steady stream. 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 Remick 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, the remaining parsley, and lemon twists.

bacon recipe courtesy of: Emeril Lagasse, Emeril Live

No comments: