Good Mood Food

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Deviled Crab Boules with Beurre Blanc
Photo: Becky Luigart-Stayner

Deviled Crab Boules with Beurre Blanc

Crusty individual bread rounds are stuffed with succulent crab and topped with a buttery wine sauce. Serve with white wine or champagne.

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, and refrigerate the crab filling.

View Recipe: Deviled Crab Boules with Beurre Blanc

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