Stuffed Blue Crab with Brown Butter  Sabayon, Swiss Chard, and Fried Leeks - Country Roads Magazine

Ingredients

• 3 tbsp. unsalted butter
• 2 medium shallots (minced)
• 2 cloves garlic (minced)
• 1 rib celery (minced)
• 1/2 poblano pepper (deseeded and minced)
• 1tbsp. salt
• 1tsp. paprika
• 1 1/2 to 2 cups crab stock
• 1 small loaf of stale French bread (small dice)
• 1 lb. lump crab meat (picked over for shell)
• 1/2 tbsp. chopped fresh dill
• 1/2 tbsp. chopped fresh parsley
• 6 cleaned crab shells
• 3 large egg yolks
• 3 tbsp. verjus
• 1 tbsp. lemon juice
• 1 tsp. white pepper
• 1 tbsp. salt
• 1 lb. browned butter (see below)
• 1 leek (julienned)
• Oil for frying
• 1 tbsp. butter
• 2 bunches of Swiss chard (cleaned and ribs removed)
• Salt