Crab Stuffed Zucchini Blossoms
From victoriaregina 14 years ago
- 20 minutes to make
- Serves 4
Fresh from the garden yellow squash blossoms stuffed with lump crab and fried to a golden brown. I love these with avacado dressing.
Ingredients
- crab meat 3/4 Lb shopping list
- goat cheese 3/4 Lb shopping list
- zucchini blossoms 10 each shopping list
- chives, chopped 1 TBS shopping list
- shallots, chopped 1 TBS shopping list
- sea salt and freshly ground black pepper as needed shopping list
- flour 1 C shopping list
- eggs, whisked 2 each shopping list
- * Avacado dressing: shopping list
- Whisk together 1 cup yogurt, 1 smashed avacado, squirt of lemon juice and salt and pepper to taste. shopping list
How to make it
- How to build the dish:
- Gently combine crab, goat cheese, chives and shallots, being sure to not overmix (keep pieces of crab as large as possible).
- Season with sea salt and black pepper.
- Divide crab and goat cheese equally and stuff into 6 zucchini blossoms.
- Dredge stuffed blossoms in flour seasoned with sea salt and black pepper, coat with eggs, and then cover with panko breadcrumbs.
- Form blossoms into a bell shape; reserve, refrigerated.
- Heat vegetable oil in vegetable oil until golden brown.
cleaned blossoms
Close
fill and batter
Close
into the pan
Close
The Rating
Reviewed by 7 people-
Thanks for sharing this recipe!
noola
in Peterborough loved it
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fabulous!!!!
midgelet
in Whereabouts loved it
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excellent 5 from me
cookingforfun
in Marblehead loved it
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