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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

SingingGourmand's Review

jmbecker
February 15, 2014
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.

LauraEFine's Review

LauraEFine
February 04, 2013
N/A

jmbecker's Review

SingingGourmand
July 12, 2011
N/A