On Tap Oil & Vinegar Recipe Detail

Crab Stuffed Squash Blossoms

with Extra Virgin Olive Oil

Ingredients For Filling:

• 1 small shallot chopped
• 1 green onion, chopped
• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp fresh lemon juice
• 1/3 cup Mascarpone cheese
• 1 large egg, beaten
• 8 oz. jumbo lump crab meat, picked through for shells
• 1/2 tsp sea salt or to taste
• 12 medium-large fresh zucchini squash blossoms

Ingredients For Batter:

• 1 cup seltzer water
• 1 cup all purpose flour
• 2 tsp baking powder
• pinch of salt


• Extra Virgin Olive Oil for frying

Directions:

Combine shallot, onion, olive oil, lemon juice, Mascarpone, egg, and salt in bowl of food processor. Pulse a few times to finely chop ingredients and combine. Place filling in a medium size bowl, gently fold in crab meat (Do not break up too much). Adjust seasoning, cover, and refrigerate 1/2 hour.

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

Heat 2" Extra Virgin Olive Oil up to 350°F in a heavy bottom pot/pan.

To Assemble:

Make sure blossoms are clean of debris. Gently remove flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping Tbsp of chilled crab filling. Gently twist ends of petals to seal. Swirl each filled blossom in batter (rotate in same direction that you twisted petals so as not to undo blossom). Place in heated oil and fry approximately 2 minutes, turning once until light golden brown on all sides.

Remove blossoms from oil to a rack to drain. Serve warm.