- 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.
- 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.
- 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.