Crab-Stuffed Squash Blossoms with Salsa Verde

ClickThru Crab stuffed Squash Blossoms with Salsa Verde RushJagoe
Photo By Rush Jagoe

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4 Servings

    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
  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.
  • From chef Alon Shaya

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