Deviled Crab Boules with Beurre Blanc
Elevate your seafood game with these decadent Deviled Crab Boules with Beurre Blanc—golden, crispy spheres bursting with the sweet, succulent flavor of lump crabmeat paired with a velvety beurre blanc sauce. Perfectly seasoned with Dijon mustard, Worcestershire sauce, fresh parsley, and a hint of hot sauce, these crab boules are rolled in panko breadcrumbs for a satisfyingly crunchy exterior that contrasts beautifully with their tender, flavorful center. The accompanying beurre blanc—a luscious French butter sauce infused with white wine and shallots—takes this dish to a restaurant-quality level, making it ideal for entertaining or indulging in a special meal at home. Quick to prepare and stunning to serve, these crab delicacies are best enjoyed warm, garnished with fresh parsley and a tangy squeeze of lemon.
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Ingredients
- 400 grams Lump crabmeat
- 120 grams Panko breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 10 ml Worcestershire sauce
- 5 ml Hot sauce (e.g., Tabasco)
- 10 ml Lemon juice
- 15 grams Fresh parsley, chopped
- 5 grams Salt
- 3 grams Black pepper
- 500 ml Vegetable oil (for frying)
- 1 medium Shallot, finely chopped
- 120 ml Dry white wine
- 30 ml White wine vinegar
- 150 grams Unsalted butter, cold and cubed
- 30 ml Heavy cream (optional)
Directions
Step 1
In a mixing bowl, combine crabmeat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, parsley, salt, and black pepper. Gently mix until just combined. Avoid overmixing to preserve the crabmeat's texture.
Step 2
Shape the mixture into 8 equal-sized balls. Place them on a tray and refrigerate for 20 minutes to help them hold their shape.
Step 3
Prepare a breading station by placing the remaining panko breadcrumbs in one bowl and whisked eggs in another bowl.
Step 4
Coat each crab boule by dipping it in the egg, letting the excess drip off, and then rolling it in the panko breadcrumbs. Ensure the entire exterior is evenly coated.
Step 5
In a large skillet or deep saucepan, heat vegetable oil to 175°C (350°F). Fry the crab boules in batches, ensuring they are golden brown on all sides. This should take about 3-4 minutes per boule. Remove with a slotted spoon and drain on paper towels.
Step 6
To make the beurre blanc, in a small saucepan over medium heat, sauté the chopped shallot in the white wine and vinegar until the liquid is reduced to about 2 tablespoons.
Step 7
Reduce the heat to low and whisk in the cold butter cubes one piece at a time, making sure each is fully incorporated before adding another. Optionally, stir in heavy cream for a creamier sauce. Strain the sauce to remove the shallots, if desired.
Step 8
Serve the crispy deviled crab boules warm on a plate or shallow bowl. Drizzle the beurre blanc sauce over the top or serve it alongside for dipping.
Step 9
Garnish with additional chopped parsley or a wedge of lemon, if desired, and enjoy immediately.
Nutrition Facts
| Serving size | (1618.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7085.5 |
| Total Fat 699.5g | 0% |
| Saturated Fat 163.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1003.9mg | 0% |
| Sodium 7919.7mg | 0% |
| Total Carbohydrate 123.7g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 16.1g | |
| Protein 113.4g | 0% |
| Vitamin D 155.9IU | 0% |
| Calcium 510.9mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1876.4mg | 0% |
Source of Calories