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Deviled Crab Boules with Beurre Blanc

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 2 servings (serving size: 1 boule and about 1/4 cup sauce)
Crusty individual bread rounds are stuffed with succulent crab and topped with a buttery wine sauce. Make-ahead tip: Prepare the bread shells and crab filling up to a day ahead of time. Just store the shells at room temperature in a zip-top plastic bag, and refrigerate the crab filling.

Ingredients

  • Boules:
  • 2 (3-ounce) Kaiser rolls
  • Deviled crab:
  • 1/4 cup finely chopped green onions, divided
  • 1/4 cup dry white wine
  • 2 garlic cloves, minced
  • 2 tablespoons light mayonnaise
  • 1 tablespoon stone-ground mustard
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon paprika
  • 1/2 pound lump crabmeat, shell pieces removed
  • Beurre blanc:
  • 1/3 cup fat-free, less-sodium chicken broth, divided
  • 1/4 cup finely chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 bay leaf
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon black pepper
  • Julienne-cut green onions (optional)

Nutrition Information

  • calories 415
  • caloriesfromfat 29 %
  • fat 13.4 g
  • satfat 4.6 g
  • monofat 4.4 g
  • polyfat 1.7 g
  • protein 34.5 g
  • carbohydrate 34.3 g
  • fiber 3.4 g
  • cholesterol 142 mg
  • iron 3.2 mg
  • sodium 1049 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 375°.

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

  3. 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 evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.

  4. 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). Drain through a fine sieve into a bowl, reserving liquid; discard solids.

  5. 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.