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
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