Deviled Crab Boules with Beurre Blanc

May 11, 2023May 11, 20230 3
Tasty Deviled Crab Boules recipe with Beurre Blanc
in Seafood

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 kaiser rolls
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 )

Nutrision Information

Servings Per Recipe
2-4
Calories
615
Sugar
11g
Fat
28g
Deviled Crab Boules with Beurre Blanc is a twist on a classic seafood dish that is sure to impress loved ones. It's a dish that's easy to make and fun to serve. You'll love the delicate and flavorful lump crabmeat, mixed with spices and cooked to perfection inside a hollow kaiser roll. It's topped with a tangy and rich Beurre Blanc sauce that'll make this dish an unforgettable one.

Instructions

1.Preheat the oven to 375°F.
2.Cut the tops off of the kaiser rolls and scoop out the insides, creating hollow boules. Set the boules on a baking sheet lined with parchment paper.
3.In a small saucepan, combine 1/4 cup of the green onion, dry white wine, and garlic over medium heat. Cook for 5 minutes or until the mixture is reduced by half.
4.In a mixing bowl, whisk together the mayonnaise, stone ground mustard, ground red pepper, paprika, and the reduced green onion mixture. Add the crabmeat and 1/4 cup of the chicken broth, then stir to combine.
5.Fill the boules with the crab mixture and bake for 15-20 minutes or until heated through and lightly browned on top.
6.In a saucepan, combine the shallot, white wine, white wine vinegar, bay leaf, and remaining chicken broth over medium heat. Cook for 5-8 minutes or until the mixture is reduced to 1/2 cup.
7.In a small bowl, whisk together the cornstarch and butter.
8.Slowly add the cornstarch mixture to the white wine mixture, whisking until it thickens. Remove the bay leaf and discard it.
9.Stir in the lemon juice and black pepper, then serve the Beurre Blanc over the Deviled Crab Boules. Top with julienne cut green onion if desired.

PROS

The Deviled Crab Boules are a delicious, easy-to-make seafood dish that’s perfect for any occasion.
The Beurre Blanc adds a tangy, buttery flavor that perfectly complements the crabmeat.

CONS

This dish can be high in cholesterol because it’s made with crabmeat.
It may not be appropriate for those who are allergic to seafood.
Additionally, the Beurre Blanc is a rich sauce that may not be suitable for those with dietary restrictions.

HEALTH & BENEFITS

Crabmeat is a good source of vitamin B12 and selenium, which can support good cardiovascular health and strengthen the immune system. Beurre Blanc is a good source of vitamin A, which is important for maintaining good vision and supporting cell growth and development.

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