FBD

Lump Crabmeat Remnick With Saffron Rice Pilaf

OtherSeafoodIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 0.5 cup minced onions
  • 0.3 cup minced green bell peppers
  • 0.3 cup minced celery
  • 2 tsp chopped garlic
  • 2 pinch saffron threads
  • 1 cup long-grain white rice
  • 2 cup chicken stock
  • 6 oz bacon, chopped
  • 1 large egg
  • 3 tbsp ketchup
  • 3 tbsp finely chopped fresh parsley leaves
  • 2 tsp dry mustard
  • 1 lb lump crabmeat, picked over

Instructions

  1. 1

    In a saucepan, melt butter and heat olive oil over medium heat. Sauté onions, bell peppers, and celery for 3 minutes. Add garlic and saffron; cook 1 minute.

  2. 2

    Stir in the rice and toast for 1 minute. Add chicken stock; bring to a boil. Reduce heat, cover, and simmer for 18 minutes. Fluff with a fork.

  3. 3

    In a bowl, combine cooked bacon, egg, ketchup, parsley, dry mustard, and paprika. Fold in the crabmeat gently.

  4. 4

    Form into small cakes or mounds. Sear in a hot pan with oil until golden on both sides, about 3 minutes per side.

  5. 5

    Serve the crab cakes over the saffron rice pilaf.

Tags

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