Deviled Crab Boules with Beurre Blanc

Ingredients

• 1  bay leaf 
• 0.1 teaspoon pepper black
• 1 tablespoon butter 
• 1 teaspoon cornstarch 
• 0.3 cup wine dry white
• 0.3 cup wine dry white
• 0.3 cup fat-free less-sodium chicken broth fat-free divided
• 2  garlic cloves minced
• 0.3 cup green onions divided finely chopped
• 0.1 teaspoon ground pepper red
• 0.5 teaspoon juice of lemon 
• 2 tablespoons mayonnaise light
• 0.5 pound lump crab meat 
• 0.1 teaspoon paprika 
• 0.3 cup shallots finely chopped
• 1 tablespoon Stone-Ground Mustard 
• 6 ounce sub rolls 
• 2 tablespoons citrus champagne vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• sieve

Directions

1. Preheat oven to 37
2. To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use.
3. Place bread shells on a baking sheet.
4. Bake at 375 for 5 minutes.
5. Remove from oven; set aside.
6. 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).
7. Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika.
8. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells.
9. Bake at 375 for 15 minutes or until thoroughly heated.
10. 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).
11. Drain through a fine sieve into a bowl, reserving liquid; discard solids.
12. Return wine mixture to pan.
13. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly.
14. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper.
15. Serve beurre blanc immediately over warm boules.
16. Garnish with julienne-cut green onions, if desired.