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Crab-Stuffed Squash Blossoms with Salsa Verde


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.
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