Crab-Stuffed Zucchini Flowers With Mustard Butter Sauce
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
44
Spice
65
Sweetness
35
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
230 g
Crabmeat (peekytoe)1 tbsp
Chives (thinly sliced)1 tbsp
Water6 tbsps
Unsalted Butter1 tbsp
Dijon Mustard1 tbsp
Grain Mustard (whole)Directions:
1
Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl
2
Season to taste with salt, white pepper and piment d'Espelette
3
Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture
4
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
5
Whisk in both mustards and season to taste with salt and pepper
6
Set the butter sauce aside and keep warm
7
Place a large pot filled with 2 inches of water over high heat and bring to a boil
8
Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot
9
Cover and steam until the crab filling is hot, about 3 minutes
10
Place 3 zucchini flowers on each of 4 plates
11
Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately
12
Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl
13
Season to taste with salt, white pepper and piment d'Espelette
14
Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture
15
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
16
Whisk in both mustards and season to taste with salt and pepper
17
Set the butter sauce aside and keep warm
18
Place a large pot filled with 2 inches of water over high heat and bring to a boil
19
Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot
20
Cover and steam until the crab filling is hot, about 3 minutes
21
Place 3 zucchini flowers on each of 4 plates
22
Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately