Deviled Crab Boules

• 2 large round rolls (hollowed, toasted)
• 1 tablespoon butter
• 2 tablespoons green onions (minced)
• 2 garlic cloves (minced)
• 14 cup white wine
• 2 tablespoons mayonnaise
• 1 tablespoon grainy mustard
• 18 teaspoon cayenne
• 12 lb crabmeat (drained, picked over)
• salt & fresh ground pepper (to taste)
• 18 teaspoon paprika
• 2 tablespoons green onions (minced)
• 23 cup chicken broth
• 12 cup white wine
• 14 cup cider vinegar
• 12 cup shallot (minced)
• 2 bay leaves
• 2 teaspoons cornstarch
• 14 cup butter
• 1 teaspoon lemon juice
• chives (minced, to taste)

1. Heat oven 375.
2. Prepare rolls.
3. Heat butter in a skillet.
4. Add onions and garlic.
5. Saute 3 minutes.
6. Add wine.
7. Let evaporate.
8. Stir in the mayonnaise, mustard, cayenne, crab, salt and pepper, paprika and onions.
9. Spoon into rolls.
10. Bake 15 minutes.
11. Meanwhile, Bring the broth, wine, vinegar, shallots and bay leaves to a boil.
12. Strain.
13. Return to pan.
14. Add cornstarch.
15. Heat to thicken.
16. Remove from heat.
17. Whisk in the butter and lemon juice.
18. Season.
19. Pour over rolls.
20. Top with chives.

rolls, butter, green onions, garlic, white wine, mayonnaise, grainy mustard, cayenne, crabmeat, salt, paprika, green onions, chicken broth, white wine, cider vinegar, shallot, bay leaves, cornstarch, butter, lemon juice, chives

Taken from www.food.com/recipe/deviled-crab-boules-160602 (may not work)