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1
Preheat the oven to 400 degrees F.
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2
Butter 6 individual round au gratin ramekins and place on a baking sheet.
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3
In a saute pan, over medium heat, add the oil.
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4
When the oil is hot, add the onions, bell peppers, and celery.
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5
Season with salt and pepper.
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6
Saute for 1 minute.
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7
Add the garlic and saffron.
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8
Continue to saute for 1 minute.
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9
Add the rice and stock.
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10
Cover and cook for 20 minutes, or until the water is completely absorbed.
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11
Remove from the heat and set aside.
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12
This makes about 3 cups of cooked rice.
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13
In a small saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes.
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14
Remove and drain on paper towels.
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15
Set aside.
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16
In a food processor, fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, dry mustard, paprika, and vinegar.
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17
Process until smooth.
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18
Season with hot pepper sauce, salt and pepper.
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19
With the machine running and in a steady stream, add the oil, 1-tablespoon at a time.
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20
Season with salt and pepper.
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21
To assemble, spoon 1/2 cup of the rice filling evenly over the ramekins.
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22
Season the crabmeat with salt and pepper.
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23
Place a sixth of the crabmeat over each ramekin of rice filling.
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24
Spread the Remnick dressing evenly over each ramekin of crabmeat.
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25
Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly.
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26
Remove from the oven and garnish with the crispy bacon, remaining parsley, and lemon twists.
