Crab Caper Sauce with Brie
- 1 tablespoon butter
- 1/2 cup chopped green onion
- 3 tablespoons capers
- 1/2 cup shredded crab
- 4 teaspoons cornstarch
- 1 cup Verjus
- 1 tablespoon dark brown sugar
- 1/8 cup pine nuts
- 1 pound Brie wheel, baked on serving dish
- 2 sweet baguettes, sliced diagonally
Saute butter and onions until lightly brown. Add capers and crab then set aside.
Whisk together cornstarch and 2/3 cup Verjus and cook on low heat until thickened and clear.
Combine crab mixture and sauce, stir in brown sugar. Add a little of the remaining Verjus to thin the sauce. Add pine nuts.
This sauce may be made ahead, refrigerated and reheated. Add more Verjus when reheating to get the right consistency.
Pour over baked Brie and serve with sweet baguette slices.
Jo Bradley
Little River, CA
Little River, CA