Recipe

Deviled Crab Boules With Beurre Blanc Recipe

	Pointsevenout / All my dishes 2 years, 2 months ago In this elegant entree, bread rounds are stuffed with succulent crab. Prepare bread shells and crab filling up to a day ahead. Just store shells in a zip top plastic bag at room temperature, and refrigerate crab filling. This meal does have a little ... More Prep:5m Cook:45m Servings:2	Pointseveno
	elegant

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Ingredients

BOULES:

2 (3 oz) Kaiser rolls

DEVILED CRAB:

1/4c green onion, finely chopped, divided

1/4c dry white wine

2 garlic cloves, minced

2T light mayonnaise

1T stone-ground mustard

1/8t ground red pepper

1/8t paprika

1/2# lump crab meat, shell pieces removed

BEURRE BLANC:

1/3c chicken broth, fat-free, less sodium, divided

1/4c shallots, finely chopped

1/4c dry white wine

2T white wine vinegar

1 bay leaf

1t cornstarch

1T butter

1/2t lemon juice

1/8t black pepper

Julienne-cut green onions (optional)

Directions

Preheat oven to 375*.

To prepare boules, hollow out each roll,leaving about 1/4" thick shells; reserve torn bread for another use. Place bread shells on a baking sheet. Bake at 375* for 5 minutes. Remove from oven; set aside.

To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture gently into bread shells. Bake at 375* for 15 minutes or until thoroughly heated.

To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes). Strain through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne-cut green onions, if desired.

Serving size: 1 boule and about 1/4 cup sauce. 415 calories; 29% from fat.

WINE NOTE: Chardonnay is too rich and oaky to pair with many dishes, but it's a great match for the crab's sweet richness. The creamy beurre blanc in this recipe adds to the combination and makes it even more stellar. Consider one of the top California chardonnays: Gainey, Hanzell, Morgan, Schug, and Sonoma-Cutrer. Or for a bargain, try Bel Arbor (about $7).

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Comments

paprikamama 2 years, 2 months ago said:
This sounds devine.....I love seafood.....going to make this real soon.....Mmmmmm....Thanks so much !!!!!

pointsevenout 1 year, 5 months ago said:
This is not a salad in the conventional sense, where there are a lot of greens hanging all over, but I use it as a salad or appetizer.

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