Deviled Crab Boules With Beurre Blanc Recipe

Indulge in these heavenly Deviled Crab Boules, nestled in perfectly crisp bread shells and topped with a rich, creamy Beurre Blanc sauce. This elegant appetizer, adapted from a Cooking Light recipe, is sure to impress! Easily doubled or tripled for a crowd.

Prep Time 20 mins
Cook Time 41 mins
Calories 475.8 kcal
Protein 64g
Rating 5.0 (2 Reviews)
Deviled Crab Boules With Beurre Blanc 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deviled Crab Boules With Beurre Blanc

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How to Make Deviled Crab Boules With Beurre Blanc

  1. Preheat oven to 375°F (190°C).
  2. 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).
  3. Place bread shells on a baking sheet.
  4. Bake for 5 minutes at 375°F (190°C). Remove from oven and set aside.
  5. 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.
  6. 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.
  7. Add 2 tablespoons chopped green onions and 1 cup cooked crab meat. Gently toss to combine.
  8. Spoon the crab mixture evenly into the bread shells.
  9. Bake for 15-20 minutes at 375°F (190°C), or until the filling is heated through and the bread is lightly golden.
  10. 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.
  11. Reduce heat and simmer until the sauce reduces to about 1/4 cup (about 5-7 minutes).
  12. Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids. Reserve the strained liquid.
  13. Return the strained liquid to the saucepan.
  14. In a small bowl, whisk together 1 tablespoon chicken broth and 1 teaspoon cornstarch until smooth.
  15. Whisk the cornstarch mixture into the wine mixture in the saucepan.
  16. Bring to a boil, and cook for 1 minute, stirring constantly, until the sauce thickens.
  17. Remove from heat and whisk in 4 tablespoons (1/2 stick) cold unsalted butter, one tablespoon at a time, until melted and emulsified.
  18. Stir in 1 tablespoon lemon juice and freshly ground black pepper to taste.
  19. Serve the beurre blanc sauce immediately over the warm deviled crab boules.
  20. 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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