Alaskan King Crab Roll

17 Dice 1 Medium Shallot and 2 Garlic Cloves. In a 2-3 Quart Pot heat to medium.
18 Then add in 1 ½ Tbsp of Butter and add in Shallots.  Cook for 2 minutes.
19 Then add in garlic and cook for another 1 minute.
21 Add in ½ cup White Wine (Pinot Gris or Sauvignon Blanc), 2 tbsp lemon juice, and 1 Tsp Chipotle Chili Powder or 1 Tsp Cayenne Pepper.
20  Add in 1 Bay Leaf and cook over medium low until most of the wine cooks out leaving you with about 2-3 tbsp of wine.
23 Add in heavy cream ¾ Cup and bring to a low boil and then reduce to a low simmer and let it cook for 7-8 minutes. Once the sauce has thickened it’s ready
22 Then using a mesh strainer stain off your sauce leaving you with a Creamy Cajun Beurre Blanc Sauce to top your crab with.
25 Then in a separate pot, sauté 3 tbsp butter, 2 garlic cloves, 1 tsp tarragon, ½ tsp Chipotle Chili Powder, 1 tbsp lemon juice, and 1 1/2 tsp lemon zest and add in (1/2 lb crab) to warm up.
24 Using a Brioche Hot Dog Bun toast it with butter or EVOO and place crab butter mixture on the bun and top with Cajun Beurre Blanc and chives.