Crab, Caper and Verjus Sauce With Brie

• 1 tablespoon butter
• 12 cup green onion, chopped
• 3 tablespoons capers
• 12 cup crab, shredded
• 4 teaspoons cornstarch
• 1 cup verjus (about)
• 1 tablespoon dark brown sugar
• 18 cup pine nuts
• 1 lb brie cheese
• 2 French baguettes, sliced diagonally

1. Preheat oven to 350 degrees F.
2. Saute butter and onions until lightly brown.
3. Add capers and crab.
4. Set aside.
5. Whisk together cornstarch and 2/3 C verjus and cook on low heat until thickened and clear.
6. Combine crab mixture and sauce, stir in brown sugar.
7. Add a little of the remaining verjus to thin the sauce.
8. Add pine nuts.
9. Place the Brie on a baking sheet and bake for about 10 minutes or until the brie is soft and warm, but not runny.
10. Remove and place on serving platter.
11. Pour the sauce over baked brie and serve with baguette slices.

butter, green onion, capers, crab, cornstarch, verjus, brown sugar, nuts, brie cheese, baguettes

Taken from www.food.com/recipe/crab-caper-and-verjus-sauce-with-brie-431856 (may not work)