Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.