CRAB STUFFED ZUCCHINI FLOWERS w/MUSTARD

By BobD

Ingredients

• Zucchini flowers:
• 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.
• 8 ounces Peekytoe crabmeat
• 2 tablespoons creme fraiche
• 1 lemon, zested and juiced
• 1 tablespoon thinly sliced chives
• fine sea salt and freshly ground white pepper
• piment dEspelette
• 12 large zucchini flowers, stamens removed
• Mustard butter sauce:
• 1 tablespoon water
• 6 tablespoons unsalted butter
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon whole grain mustard
• fine sea salt and freshly ground white pepper
• 1 tablespoon thinly sliced chives

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Combine the crabmeat, creme fraiche, 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.

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.

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.

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.