The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Crab-Stuffed Squash Blossoms with Salsa Verde

Advertisement

Ingredients

For the 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

For the 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

For assembly

20 large squash blossoms, stem on with stamen removed

3 tablespoons extra virgin olive oil

Directions

  1. Make the salsa verde: In the bowl of a food processor, combinee oil, parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper. Blend until smooth, about 1 minute.
  2. Make the crab filling: In a mixing bowl, combine crabmeat, bread, zest, Tabasco, cheeses, and salt. Gently fold together. Place into a disposable pastry bag, cutting 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.) 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.
Print Recipe