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Ingredients

• Boules:
• 2 (3-ounce) Kaiser rolls
• Deviled crab:
• 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
• Beurre blanc:
• 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)

Description

Crusty Individual Bread Rounds Are Stuffed With Succulent Crab And Topped With A Buttery Wine Sauce. Make-ahead Tip: Prepare The Bread Shells And Crab Filling Up To A Day Ahead Of Time. Just Store The Shells At Room Temperature In A Zip-top Plastic Bag, A

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