Name: Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Yield: Serves 4
Ingredients: 8 ounces Peekytoe crabmeat; 2 tablespoons crème fraîche; 1 lemon, zested and juiced; 1 tablespoon thinly sliced chives; fine sea salt and freshly ground white pepper; piment d'Espelette; 12 large zucchini flowers, stamens removed; 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

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Crab-Stuffed Zucchini Flowers with Mustard Butter SauceAngie Mosier

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 notes

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