Crab-stuffed Zucchini Flowers Recipe

Name: Crab-stuffed Zucchini Flowers Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chives, thinly sliced; 227 grams Peekytoe crabmeat; 2 Tbsps creme fraiche; 1 Tbsps Dijon mustard; 1 lemon, zested and juiced; 4 servings Fine sea salt and freshly ground white pepper; 6 Tbsps unsalted butter; 1 Tbsp water; 1 Tbsps whole grain mustard; 12 larges Zucchini flowers, stamens removed

If $3.15 per serving falls in your budget, Crab-stuffed Zucchini Flowers Recipe might be an excellent gluten free, primal, and pescatarian recipe to try. One serving contains 313 calories, 18g of protein, and 21g of fat. This recipe serves 4. Head to the store and pick up dijon mustard, grain mustard, sea salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes.

Ingredients

Servings:

1Tbsp

chives, thinly sliced 227grams

Peekytoe crabmeat 2Tbsps

creme fraiche 1Tbsps

Dijon mustard 1

lemon, zested and juiced 4servings

Fine sea salt and freshly ground white pepper 6Tbsps

unsalted butter 1Tbsp

water 1Tbsps

whole grain mustard 12larges

Zucchini flowers, stamens removed

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.