Crab, Caper and Verjus Sauce With Brie

This recipe comes from the Victorian Farmhouse, Little River, CA and highlights the versatility of verjus. This sauce may be made ahead, refrigerated and reheated. Add more verjus when reheating to get the right consistency.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  tablespoon butter
• 1⁄2 cup green onion, chopped
• 3  tablespoons capers
• 1⁄2 cup  crab, shredded
• 4  teaspoons cornstarch
• 1  cup  verjus (about)
• 1  tablespoon dark brown sugar
• 1⁄8 cup pine nuts
• 1  lb  brie cheese
• 2  French baguettes, sliced diagonally

Directions

1. Preheat oven to 350 degrees F.
2. Saute butter and onions until lightly brown. Add capers and crab. Set aside.
3. Whisk together cornstarch and 2/3 C verjus and cook on low heat until thickened and clear.
4. Combine crab mixture and sauce, stir in brown sugar. Add a little of the remaining verjus to thin the sauce.
5. Add pine nuts.
6. Place the Brie on a baking sheet and bake for about 10 minutes or until the brie is soft and warm, but not runny. Remove and place on serving platter.
7. Pour the sauce over baked brie and serve with baguette slices.