Tempura-Fried Squash Blossoms with Crabmeat Stuffing

By norsegal8

There's nothing better than just-picked squash blossoms, fried and served with this dressing. Use only a bit of stuffing, or it will all fall out.

Ingredients

• FOR THE TOMATO-GARLIC DRESSING:
• 1 large tomato, peeled and diced
• 4 cloves garlic
• 3/4 cup mayonnaise
• 1/4 teaspoon Tabasco
• 1/2 teaspoon rice wine vinegar
• leaves from 1 sprig fresh basil
• FOR THE SQUASH BLOSSOMS:
• 3/4 cup basic Sauce Ravigote
• 1 cup jumbo lump crabmeat, picked over
• 1/2 cup fresh bread crumbs
• 1/4 teaspoon crushed red pepper flakes
• 1 cup flour
• 1 egg
• 1 teaspoon basic Creole Spices
• 2 cups canola oil

Details

Servings 6

Preparation

Step 1

1. For the Tomato-Garlic Dressing, puree the tomatoes, garlic, mayonnaise, Tabasco, vinegar and basil together in a blender or a food processor. Transfer to a small bowl, cover and refrigerate.

2. For the squash blossoms, fold together the Sauce Ravigote with the crabmeat, bread crumbs and pepper flakes in a mixing bowl. Use a small spoon to carefully fill the squash blossoms with the crabmeat stuffing. Refrigerate the stuffed blossoms for at least 1 hour.

3. Whisk together the flour, egg and Creole spices with 1 cup cold water in another ansll mixing bowl.

4. Heat the canola oil in a medium saucepan over high heat until it reaches 350 degrees on a candy thermometer. Carefully dip each squash blossom into the batter, making sure that the excess batter drips off before putting the blossom into the hot oil. Do this one at a time, and be careful not to fry more than 3 blossoms at a time. Fry the cold blossoms on both sides until golden brown, 3-5 minutes per side. Allow them to drain for a moment on paper towels.

5. Serve with Tomato-Garlic Dressing on the side for dipping.