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Crab-stuffed Squash Blossoms with Salsa Verde

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Ingredients

Salsa Verde

2 tablespoons extra virgin olive oil

1 bunch Italian parsley, leaves picked from stems, washed and dried

2 salt-packed anchovies, headed, gutted, and rinsed

1 tablespoon salt-packed capers, rinsed and drained

1 hard-boiled egg, roughly chopped

4 cornichons

2 tablespoons white wine vinegar

1 teaspoon salt

Freshly ground black pepper

Crab Filling

¾ pound jumbo lump crabmeat

1 slice white bread, cut into ½-inch cubes

Zest of ¼ a lemon

2 dashes Tabasco

¼ pound ricotta cheese

¼ pound burrata mozzarella

½ tablespoon kosher salt

20 large squash blossoms, stem on with stamen removed

3 tablespoons extra virgin olive oil

Directions

  1. To make salsa verde, place oil, parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in food processor and blend until smooth, about one minute.
  2. To make crab filling, gently fold crabmeat, bread, zest, Tabasco, cheeses, and salt together in a mixing bowl. Place into a disposable pastry bag. Cut a hole in the tip that will fit into the blossom.
  3. Pipe a tablespoon of filling into each flower. Note: You may have filling left over—it makes a great crab cake!
  4. Place 3 tablespoons of olive oil in a non-stick sauté pan over medium heat. When oil is hot, place stuffed blossoms into pan and cook until golden brown on each side. Serve over salsa verde.
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