Crab, Caper and Verjus Sauce With Brie Recipe

Name: Crab, Caper and Verjus Sauce With Brie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; ½ cup green onion, chopped; 3 tablespoons capers; ½ cup crab, shredded; 4 teaspoons cornstarch; 1 cup verjus (about); 1 tablespoon dark brown sugar; ⅛ cup pine nuts; 1 lb brie cheese; 2 French baguettes, sliced diagonally

Servings: persons

1 tablespoon butter
½ cup green onion, chopped
3 tablespoons capers
½ cup crab, shredded
4 teaspoons cornstarch
1 cup verjus (about)
1 tablespoon dark brown sugar
⅛ 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.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, ½ cup green onion, chopped, 3 tablespoons capers, ½ cup crab, shredded, and more.

Yes, Crab, Caper and Verjus Sauce With Brie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab, Caper and Verjus Sauce With Brie

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