Deviled Crab Boules With Beurre Blanc

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

In this elegant entrée, bread rounds are stuffed with succulent crab. Prepare bread shells and crab filling up to a day ahead. Just store 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 1/4-inch-thick shells; reserve torn bread for another use.
3. Place bread shells on a baking sheet.
4. Bake at 375° for 5 minutes.
5. Remove from oven; set aside.
6. To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil.
7. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes).
8. Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika.
9. Add 2 tablespoons chopped green onions and crab; toss gently to combine.
10. Spoon crab mixture evenly into bread shells.
11. Bake at 375° for 15 minutes or until thoroughly heated.
12. 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.
13. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes).
14. Strain through a fine sieve into a bowl, reserving liquid; discard solids.
15. Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture.
16. Bring to a boil; cook 1 minute, stirring constantly.
17. Remove from heat; add butter, stirring until butter melts.
18. Stir in juice and black pepper.
19. Serve beurre blanc immediately over warm boules.
20. Garnish with julienne-cut green onions, if desired.

Yield: 2 servings (serving size: 1 boule and about 1/4 cup sauce)