Lump Crabmeat Remnick With Saffron Rice Pilaf

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.