Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

Name: Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp thinly sliced chives; 227 grams Peekytoe crabmeat; 2 Tbsps crème fraîche; 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; 4 servings – piment dEspelette

You can never have too many main course recipes, so give Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce a try. This recipe serves 4. One serving contains 313 calories, 18g of protein, and 21g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, butter, crème fraîche, and a few other things to make it today. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Zucchini Blossoms

Creme Fraiche

White Pepper

Lemon Juice

Crab

Chives

Allspice

Salt

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Whisk

Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.

Ingredients you will need

Salt And Pepper

Butter

Sauce

Equipment you will use

Whisk

Place a large pot filled with 2 inches of water over high heat and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Zucchini Blossoms

Crab

Equipment you will use

Pot

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.

Ingredients you will need

Zucchini Blossoms

Mustard

Butter

Chives

Sauce

Equipment

Ingredients

Servings:

1Tbsp

thinly sliced chives 227grams

Peekytoe crabmeat 2Tbsps

crème fraîche 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 4servings

– piment d'Espelette

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.