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Ingredients

• 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 for cartilage
• 6 lemon twists

Description

Food Network Invites You To Try This Lump Crabmeat Remnick With Saffron Rice Pilaf Recipe From Emeril Lagasse.

Food Network