Best Crab Stuffed Zucchini Flowers With Mustard Butter Sauce Recipes

Crab Salad-Stuffed Zucchini image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 medium zucchini, halved lengthwise
Kosher salt
1/2 pound jumbo lump crabmeat, picked through
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
1 tablespoon Creole-style mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Paprika, celery leaves and scallions, for topping

Steps:

Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.

Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce image

Provided by Eric Ripert

Yield Serves 4

Number Of Ingredients 15

Zucchini flowers:
8 ounces Peekytoe crabmeat
2 tablespoons crème fraîche
1 lemon, zested and juiced
1 tablespoon thinly sliced chives
fine sea salt and freshly ground white pepper
piment d'Espelette
12 large zucchini flowers, stamens removed
Mustard butter sauce:
1 tablespoon water
6 tablespoons unsalted butter
1/2 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
fine sea salt and freshly ground white pepper
1 tablespoon thinly sliced chives

Steps:

Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.