Crab-Stuffed Zucchini Flowers Recipe

May 25, 2011 10:15 am

Eric Ripert turns flowers into kickass apps

By Eric Ripert, Avec Eric

These large yellow blossoms are the flowers that form on the fruit of the zucchini plant. They have a beautiful color, a delicate texture and a slight peppery taste. Filled with a creamy mixture of sweet crabmeat, they are steamed and then dressed with a creamy mustard butter sauce.

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Only Eric Ripert could make squash blossoms so awesome (though you can try)

Avec Eric: A Culinary Journey with Eric Ripert

Servings: 4 servings

Ingredients

Zucchini Flowers

8 ounces Peekytoe crabmeat

2 tablespoons creme fraiche

1 lemon, zested and juiced

1 tablespoon chives, thinly sliced

Fine sea salt and freshly ground white pepper

Piment d'Espelette, (A spice from the Basque country, can be found in specialty stores or on- line)

Zuccini Flowers

12 large Zucchini flowers, stamens removed

Mustard Butter Sauce

1 tablespoon water

6 tablespoons unsalted butter

1/2 tablespoon Dijon mustard

1/2 tablespoon whole grain mustard

Fine sea salt and freshly ground white pepper

1 tablespoon chives, thinly sliced

Directions:

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.
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.
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.
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.

Level of Difficulty:

Moderate

Prep Time:

15 minutes

Cooking Time:

10 minutes

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