Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Delicate zucchini flowers stuffed with a luxurious mixture of Peekytoe crabmeat, crème fraîche, and fresh herbs, served with a rich mustard butter sauce. This elegant appetizer combines the sweet flavor of crab with the subtle taste of zucchini blossoms.
Ingredients
- •8 ounces Peekytoe crabmeat
- •2 tablespoons crème fraîche
- •1 whole lemon, zested and juiced
- •1 tablespoon thinly sliced chives
- •to taste fine sea salt and freshly ground white pepper
- •12 whole zucchini flowers
- •1 tablespoon water
- •6 tablespoons unsalted butter
- •½ tablespoon Dijon mustard
- •½ tablespoon whole grain mustard
- •to taste fine sea salt and freshly ground white pepper
- •1 tablespoon thinly sliced chives
Cooking Instructions
- 1.
Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
15 min
- 2.
Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
10 min
- 3.
Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
8 min
- 4.
Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.
5 min
