Alon Shaya of New Orleans learned to love squash blossoms during the year he spent training throughout Italy. His crab-stuffed version is an adaptation of a recipe from restaurant Loro just outside Bergamo, where the blossoms are stuffed with finely chopped shrimp. “The substitution of crabmeat reduces the necessary cooking time, which prevents overcooking of the blossom and creates a better balance of textures,” says Shaya.
recipe 
yields
4 Servings
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
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
For the salsa verde
For the crab filling
For assembly
steps
- Make the salsa verde: In bowl of a food processor, combine oil, parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper. Blend until smooth, about 1 minute.
- Make the crab filling: In a mixing bowl, combine crabmeat, bread, lemon 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.
- 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 nonstick 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.
Date Published: 06.01.13
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Recipe By
Alon Shaya in New Orleans
