Deviled Crabs Boules With Beurre Blanc Recipes

Steps:

• Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
• Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

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.

Steps:

• 1. Preheat oven to 375F. 2. To prepare boules, hollow out each roll, leaving 1/4 inch of shell. Place boule on baking sheet and bake for 5 minutes. remove from oven and set aside. 3. To prepare deviled crab: combine 2 tablespoons of green onions, 1/4 cup of wine and garlic in a saucepan. Bring to a boil. Reduce heat and simmer until reduced to about 2 tablespoons (about 2 minutes). Remove from heat, stir in mayo, mustard, red pepper and paprika. Add 2 tablespoons of chopped onions and the crabmeat. Toss gently to combine. Spoon crab mixture into bread shells and bake for 15 minutes. 4. To prepare beurre blanc: combine 2 tablespoons of chicken broth, 1/4 cup of wine, vinegar and bay leaf in a small saucepan. Bring to boil, reduce hear and simmer until reduced to 1/4 cup, approx. 3 minutes. Drain through a fine sieve into bowl, reserving liquid and discard solids. Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk. Bring to a boil. Cook one minute, stirring constantly. Remove from heat, add butter, stirring until butter melts Stir in lemon juice and black pepper. Serve beurre blanc immediately over the warm boules.

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.

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.

Steps:

• Heat oven 375.
• Prepare rolls.
• Heat butter in a skillet. Add onions and garlic. Saute 3 minutes.
• Add wine. Let evaporate.
• Stir in the mayonnaise, mustard, cayenne, crab, salt and pepper, paprika and onions.
• Spoon into rolls.
• Bake 15 minutes.
• Meanwhile, Bring the broth, wine, vinegar, shallots and bay leaves to a boil.
• Strain. Return to pan. Add cornstarch. Heat to thicken.
• Remove from heat. Whisk in the butter and lemon juice. Season.
• Pour over rolls.
• Top with chives.