Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Photo by Angie Mosier

Ingredients

  • 1 tablespoon thinly sliced chives
  • ½ tablespoon Dijon mustard
  • 1 lemon
  • ? fine sea salt and freshly ground white pepper
  • 1 tablespoon water
  • 12 large zucchini flowers
  • ½ tablespoon whole grain mustard
  • + 6 more ingredients
    • ? fine sea salt and freshly ground white pepper
    • 6 tablespoons unsalted butter
    • 8 ounces Peekytoe crabmeat
    • ? piment d'Espelette
    • 1 tablespoon chives
    • 2 tablespoons crème frache

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 ...

View full recipe at Epicurious

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