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Crab Stuffed Zucchini Blossoms Recipe


Crab Stuffed Zucchini Blossoms Recipe
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Fresh from the garden yellow squash blossoms stuffed with lump crab and fried to a golden brown. I love these with avacado dressing.

Victoriareg


cleaned blossoms


fill and batter


into the pan

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Ingredients
  • Crab meat 3/4 Lb
  • Goat cheese 3/4 Lb
  • Zucchini blossoms 10 each
  • Chives, chopped 1 TBS
  • Shallots, chopped 1 TBS
  • Sea salt and freshly ground black pepper as needed
  • Flour 1 C
  • Eggs, whisked 2 each
  • * Avacado dressing:
  • Whisk together 1 cup yogurt, 1 smashed avacado, squirt of lemon juice and salt and pepper to taste.

Directions
  1. How to build the dish:
  2. Gently combine crab, goat cheese, chives and shallots, being sure to not overmix (keep pieces of crab as large as possible).
  3. Season with sea salt and black pepper.
  4. Divide crab and goat cheese equally and stuff into 6 zucchini blossoms.
  5. Dredge stuffed blossoms in flour seasoned with sea salt and black pepper, coat with eggs, and then cover with panko breadcrumbs.
  6. Form blossoms into a bell shape; reserve, refrigerated.
  7. Heat vegetable oil in vegetable oil until golden brown.

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Comments


Thanks for sharing this recipe!


Fabulous!!!!


Wow, This Sounds Really Good! I Like The Addition Of The Avacado Dressing.


I have about a bazillion blossoms right now. Boy this is a great idea!--Kn0x--


Excellent 5 from me


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