Deviled Crab Boules With Beurre Blanc Recipes

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DEVILED CRAB BOULES WITH BEURRE BLANC



Deviled Crab Boules with Beurre Blanc image

Make and share this Deviled Crab Boules with Beurre Blanc recipe from Food.com.

Provided by Derf2440

Categories     Clear Soup

Time 41m

Yield 2 serving(s)

Number Of Ingredients 19

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)

Steps:

  • 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.

CRAB CAKES WITH CRYSTAL BEURRE BLANC



Crab Cakes With Crystal Beurre Blanc image

This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.

Provided by Kim Severson

Categories     brunch, project, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

1 pound jumbo lump crab meat
1/2 cup chopped scallion
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup mashed potatoes
6 tablespoons Crystal or other Louisiana-style hot sauce (do not use Tabasco)
1 large lemon, peeled, pith removed, and halved
2 tablespoons white wine
1/4 cup heavy cream
3/4 pound butter, chilled and cut into small pieces
Salt
1 tablespoon butter
1 tablespoon olive oil
1 large onion, peeled and chopped
16-ounce bag baby spinach
Salt and freshly ground black pepper
2 cups all-purpose flour
Salt and freshly ground black pepper
3 large eggs
2/3 cup milk
2 cups fine dry bread crumbs
Vegetable oil, as needed

Steps:

  • For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
  • For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
  • For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
  • For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
  • Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
  • To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.

LEMON-DILL BEURRE BLANC



Lemon-Dill Beurre Blanc image

From: http://www.finecooking.com Delicious over any kind of sear-roasted or salt-baked fish. Note: The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.

Provided by MomLuvs6

Categories     Sauces

Time 25m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 9

1 cup dry white wine (like Chardonnay)
1 large shallot, finely diced (about 1/3 cup)
1/2 cup unsalted butter, cold, cut into small cubes
3 tablespoons fresh dill, chopped
2 teaspoons lemon zest, finely grated
2 teaspoons fresh lemon juice, more to taste
1 pinch crushed red pepper flakes
1/2 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
  • Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
  • Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.

Nutrition Facts : Calories 171, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 150, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 0.3

DEVILED CRABS



Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

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