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.
Recipe information
Yield
Serves 4
Ingredients
Zucchini flowers:
8
2
1
1
- fine sea salt and freshly ground white pepper
- piment d'Espelette
12
Mustard butter sauce:
1
6
1
1
- fine sea salt and freshly ground white pepper
1
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.