For dinner this month, I had to redeem myself. Considering that Ali complimented my umpteenth failure at cooking asparagus, I think my goal was met. (Or maybe I just plied her with too much wine.) Regardless, the deviled crab was nothing like I’d ever tasted, and I think we both agreed we would like the experience again. Well, with properly cooked asparagus next time. Paired with a Riesling and enjoyed on the deck while the Fey played in the yard, this dinner made for a delicious evening.
- Preheat oven to 375°.
- Hollow out each loaf and place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven and set aside. (I used the bread “scraps” for a delicious humus and avocado snack the next day.)
- In a medium saucepan, mix 2 tablespoons of green onions, 1/4 cup wine, and garlic, and bring to a boil. Reduce heat and simmer for about 2 minutes. Remove from heat.
- Stir in mayonnaise, mustard, red pepper, and paprika.
- Add 2 tablespoons chopped green onions and crabmeat; stir in gently.
- Divide the crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.
- In a small saucepan, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf, and bring to a boil. Reduce heat and simmer for about 3 minutes. Drain through a fine sieve into a bowl. Discard solids.
- Return liquid to the saucepan. Stir in remaining broth and cornstarch with a whisk. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.
- Add butter, stirring until butter melts. Stir in lemon juice and black pepper.
- Pour over warm deviled crab bowls and serve.
Recipe found at www.myrecipes.com.