Deviled Crab Boules with Beurre Blanc

Name: Deviled Crab Boules with Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 1 Tbsp butter; 1 teaspoon cornstarch; 59 milliliters dry white wine; 79 milliliters fat-free, less-sodium chicken broth, divided; 2 garlic cloves, minced; 59 milliliters finely chopped green onions, divided; 0 teaspoons ground red pepper; 1 teaspoons lemon juice; 2 Tbsps light mayonnaise; 227 grams lump crabmeat, shell pieces removed; 0 teaspoons paprika; 59 milliliters finely chopped shallots; 1 Tbsp stone-ground mustard; 170 grams Kaiser rolls; 2 Tbsps white wine vinegar

The recipe Deviled Crab Boules with Beurre Blanc can be made in roughly 45 minutes. One serving contains 459 calories, 28g of protein, and 13g of fat. This recipe serves 2. Only This recipe from My Recipes requires bay leaf, ground pepper, wine, and cornstarch. Cedar-Planked Salmon with Crab and Citrus Beurre Blanc, Beurre Blanc, and Beurre Blanc are very similar to this recipe.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use.

Ingredients you will need

Bread

Roll

Place bread shells on a baking sheet.

Ingredients you will need

Pasta Shells

Bread

Equipment you will use

Baking Sheet

Bake at 375 for 5 minutes.

Equipment you will use

Oven

Remove from oven; set aside.

Equipment you will use

Oven

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).

Ingredients you will need

Green Onions

Garlic

Crab

Wine

Equipment you will use

Sauce Pan

Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika.

Ingredients you will need

Mayonnaise

Red Pepper

Mustard

Paprika

Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells.

Ingredients you will need

Green Onions

Pasta Shells

Bread

Crab

Bake at 375 for 15 minutes or until thoroughly heated.

Equipment you will use

Oven

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).

Ingredients you will need

Beurre Blanc

Bay Leaves

Shallot

Vinegar

Broth

Wine

Equipment you will use

Sauce Pan

Drain through a fine sieve into a bowl, reserving liquid; discard solids.

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Sieve

Bowl

Return wine mixture to pan.

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Wine

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Frying Pan

Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly.

Ingredients you will need

Corn Starch

Broth

Wine

Equipment you will use

Whisk

Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper.

Ingredients you will need

Black Pepper

Butter

Juice

Serve beurre blanc immediately over warm boules.

Ingredients you will need

Beurre Blanc

Garnish with julienne-cut green onions, if desired.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

bay leaf 0teaspoons

black pepper 1Tbsp

butter 1teaspoon

cornstarch 59milliliters

dry white wine 79milliliters

fat-free, less-sodium chicken broth, divided 2

garlic cloves, minced 59milliliters

finely chopped green onions, divided 0teaspoons

ground red pepper 1teaspoons

lemon juice 2Tbsps

light mayonnaise 227grams

lump crabmeat, shell pieces removed 0teaspoons

paprika 59milliliters

finely chopped shallots 1Tbsp

stone-ground mustard 170grams

Kaiser rolls 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.