Ingredients for Deviled Crab Boules With Beurre Blanc
- Kaiser Rolls
- Green Onion
- Dry White Wine
- 1 clove minced garlic
- Light Mayonnaise
- Stone Ground Mustard
- Ground Red Pepper
- 1/4 teaspoon paprika
- Lump Crabmeat
- Reduced Sodium Fat Free Chicken Broth
- Shallot
- White Wine Vinegar
- 1 bay leaf
- 1 teaspoon cornstarch
- 4 tablespoons (1/2 stick) cold unsalted butter
- Lemon Juice
- Freshly ground black pepper to taste
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How to Make Deviled Crab Boules With Beurre Blanc
- Preheat oven to 375°F (190°C).
- Prepare the bread bowls: Gently hollow out each bread roll, leaving a 1/4-inch thick shell. Reserve the removed bread crumbs for another use (e.g., breading).
- Place bread shells on a baking sheet.
- Bake for 5 minutes at 375°F (190°C). Remove from oven and set aside.
- Prepare the deviled crab filling: In a small saucepan, combine 2 tablespoons chopped green onions, 1/4 cup dry white wine, and 1 clove minced garlic. Bring to a boil.
- Reduce heat to low, and stir in 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon paprika.
- Add 2 tablespoons chopped green onions and 1 cup cooked crab meat. Gently toss to combine.
- Spoon the crab mixture evenly into the bread shells.
- Bake for 15-20 minutes at 375°F (190°C), or until the filling is heated through and the bread is lightly golden.
- Prepare the beurre blanc: In a small saucepan, combine 2 tablespoons chicken broth, 1 tablespoon finely chopped shallots, 1/4 cup dry white wine, 1 tablespoon white wine vinegar, and 1 bay leaf. Bring to a boil.
- Reduce heat and simmer until the sauce reduces to about 1/4 cup (about 5-7 minutes).
- Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids. Reserve the strained liquid.
- Return the strained liquid to the saucepan.
- In a small bowl, whisk together 1 tablespoon chicken broth and 1 teaspoon cornstarch until smooth.
- Whisk the cornstarch mixture into the wine mixture in the saucepan.
- Bring to a boil, and cook for 1 minute, stirring constantly, until the sauce thickens.
- Remove from heat and whisk in 4 tablespoons (1/2 stick) cold unsalted butter, one tablespoon at a time, until melted and emulsified.
- Stir in 1 tablespoon lemon juice and freshly ground black pepper to taste.
- Serve the beurre blanc sauce immediately over the warm deviled crab boules.
- Garnish with julienned green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
11g
Fat
24g
Carbs
13g
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