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 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.
- 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.
- 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.
Date Published: 06.01.13
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- From chef Alon Shaya
