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Lump Crabmeat Remick With Saffron Rice Pilaf

Tease your guests' appetites with this flavorful remick filled with tender, flaky crabmeat, bacon and saffron pilaf. They'll be anticipating what's next!

  • Yield: 6 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
  • Salt
  • 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.