Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon water
- 6 tablespoons unsalted butter
- 1/2 tablespoon dijon mustard
- 1 lemon, zested and juiced
- 1/2 tablespoon whole grain mustard
- fine sea salt and freshly ground white pepper
- Carbohydrate 2 g(1%)
- Cholesterol 104 mg(35%)
- Fat 19 g(30%)
- Fiber 1 g(2%)
- Protein 11 g(22%)
- Saturated Fat 12 g(59%)
- Sodium 367 mg(15%)
- Calories 221
Preparation 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. 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. Reprinted with permission from Avec Ripert: A Culinary Journey with Eric Ripert by Eric Ripert with Angie Mosier and Soa Davies, (C) 2010 John Wiley & Sons, Inc.
Preparation 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. 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. Reprinted with permission from Avec Ripert: A Culinary Journey with Eric Ripert by Eric Ripert with Angie Mosier and Soa Davies, (C) 2010 John Wiley & Sons, Inc.
