Recipe by Derf
Sooooo delicious!! adapted from Cooking light Recipe can be doubled or more.
Top Review by dani1122
This took less time to make than what I had thought- it seems more complicated than it really is. The flavors are terrific and very unique! I love crab, but was getting a bit tired of just crab cakes, so this was a wonderful change. I'll definitely be making these again! With smaller rolls, it would be a terrific party food! Thanks Derf for ANOTHER terrific recipe! You've never let me down!! :)
- 2 kaiser rolls (3 ounce)
- 1⁄4 cup finely chopped green onion, divided
- 1⁄4 cup dry white wine
- 2 cloves garlic, smashed
- 2 tablespoons light mayonnaise
- 1 tablespoon stone ground mustard
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon paprika
- 1⁄2 lb lump crabmeat, shell pieces removed
- 1⁄3 cup reduced-sodium fat-free chicken broth, divided
- 1⁄4 cup finely chopped shallot
- 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 onion (optional)
Directions See How It's Made
- Preheat oven to 375f degrees.
- 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 baking sheet.
- Bake at 375f degrees for 5 minutes, remove from oven,set aside.
- 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, stir in mayonnaise, mustard, red pepper, and paprika.
- Add 2 tablespoon chopped green onion and crab, toss gently to combine.
- Spoon crab mixture evenly into bread shells.
- Bake at 375f degrees for 15 minutes or until thoroughly heated.
- To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small caucepan, pring 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.
- 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.