Deviled Crab Boules With Beurre Blanc

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2 (3-ounce) Kaiser rolls

1/4 cup finely chopped green onions, divided

1/4 cup dry white wine

2 garlic cloves, minced

2 tablespoons light mayonnaise

1 tablespoon stone-ground mustard

1/8 teaspoon ground red pepper

1/8 teaspoon paprika

1/2 pound lump crabmeat, shell pieces removed

1/3 cup fat-free, less-sodium chicken broth, divided

1/4 cup finely chopped shallots

2 tablespoons white wine vinegar

1 bay leaf

1 teaspoon cornstarch

1 tablespoon butter

1/2 teaspoon lemon juice

1/8 teaspoon black pepper

Julienne-cut green onions (optional)

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