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 ==
# Preheat oven to 375°.
# To prepare boules, hollow out each roll, leaving about 1/4-inch-thick shells; reserve torn bread for another use.
# Place bread shells on a baking sheet.
# Bake at 375° 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; simmer until reduced to 2 tablespoons (about 2 minutes).
# Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika.
# Add 2 tablespoons chopped green onions and crab; toss gently to combine.
# Spoon crab mixture evenly into bread shells.
# Bake at 375° 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 saucepan; bring to a boil.
# Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes).
# Strain 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.
Yield: 2 servings (serving size: 1 boule and about 1/4 cup sauce)
Category:Main Dish Recipes
Category:Main Dish Seafood Recipes
Category:Valentine's Day Suppers
Category:French Recipes
Category:Bread Recipes
Category:Green onion Recipes
Category:Alcohol Recipes
Category:Wine Recipes
Category:White wine Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Mayonnaise Recipes
Category:Mustard Recipes
Category:Red chile powder Recipes
Category:Paprika Recipes
Category:Crab Recipes
Category:Seafood Recipes
Category:Chicken stock and broth Recipes
Category:Shallot Recipes
Category:Vinegar Recipes
Category:White wine vinegar Recipes
Category:Bay Leaf Recipes
Category:Cornstarch Recipes
Category:Butter Recipes
Category:Lemon juice Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Roll Recipes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Stock and broth Recipes
Category:French Main Dishes
Category:Wine vinegar Recipes
Category:French Meat Dishes
Category:Dinner Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes