Amazing sauce and mix for the crab. Make sure you get good crab, though ... ours was a little fishy, which was sad given the amazing flavors of the rest of the dish. We got sourdough rolls for the boules, which were spectacular. I'll definitely do this one again.
Deviled Crab Boules with Beurre Blanc
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.
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- Calories: 415
- Calories from fat: 29%
- Fat: 13.4g
- Saturated fat: 4.6g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.7g
- Protein: 34.5g
- Carbohydrate: 34.3g
- Fiber: 3.4g
- Cholesterol: 142mg
- Iron: 3.2mg
- Sodium: 1049mg
- Calcium: 135mg
- 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)
- Preheat oven to 375°.
- 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.
- 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.
- 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.
- 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.
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