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Yields6 Servings
 1 small Shallot, minced
 1 whole Green Onion, chopped
 1 tbsp VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal
 1 tsp Fresh Lemon Juice
  cup Mascarpone
 1 large Egg, beaten
 ½ tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 8 oz Jumbo Lump Crab Meat, picked through for shells
 1 cup Seltzer
 1 cup All-Purpose Flour
 2 tsp Baking Powder
 1 pinch Fine Sea Salt
 2 inches VSOP Extra Virgin Olive Oil, i used hojiblanca robust
 12 large Zucchini Squash Blossoms
1

Combine the shallot, green onion, olive oil, lemon juice, mascarpone, egg, and salt & pepper in the bowl of a food processor. Pulse a few times to finely chop the ingredients and combine.

2

Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much. Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.

3

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

4

Heat 2 inches of VSOP Extra Virgin Olive Oil up to 350 degrees Fahrenheit in a heavy bottom pot or pan.

5

Make sure the blossoms are clean of debris. Gently remove the flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling. Gently twist the ends of the petals to seal. Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom. Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides. Remove the blossoms from the oil to a rack to drain. Serve warm. Enjoy!

Ingredients

 1 small Shallot, minced
 1 whole Green Onion, chopped
 1 tbsp VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal
 1 tsp Fresh Lemon Juice
  cup Mascarpone
 1 large Egg, beaten
 ½ tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 8 oz Jumbo Lump Crab Meat, picked through for shells
 1 cup Seltzer
 1 cup All-Purpose Flour
 2 tsp Baking Powder
 1 pinch Fine Sea Salt
 2 inches VSOP Extra Virgin Olive Oil, i used hojiblanca robust
 12 large Zucchini Squash Blossoms

Directions

1

Combine the shallot, green onion, olive oil, lemon juice, mascarpone, egg, and salt & pepper in the bowl of a food processor. Pulse a few times to finely chop the ingredients and combine.

2

Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much. Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.

3

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

4

Heat 2 inches of VSOP Extra Virgin Olive Oil up to 350 degrees Fahrenheit in a heavy bottom pot or pan.

5

Make sure the blossoms are clean of debris. Gently remove the flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling. Gently twist the ends of the petals to seal. Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom. Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides. Remove the blossoms from the oil to a rack to drain. Serve warm. Enjoy!

Crab Stuffed Squash Blossoms

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