Deviled Crab Boules with Beurre Blanc |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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:
2 (3-ounce) kaiser rolls |
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 |
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) |
Directions:
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.
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