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Crab Stuffed Zucchini Flowers

Melody Kettle visits celebrity chef, Ryan DePersio at Fascino Restaurant in Montclair. Ryan demonstrates his famous zucchini flowers stuffed with crab meat with a yellow tomato vinegrete. Hot From The Kettle.
Ingredients
  Crab 1 Pound
  Oregano 1 Teaspoon, freshly chopped
  Parsley 1 Teaspoon, freshly chopped
  Basil 1 Teaspoon, freshly chopped
  Chive 1 Teaspoon, freshly chopped
  Kosher salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Garlic 1 Teaspoon, finely chopped
  Lime juice 1 Teaspoon
  Sour cream 1 Tablespoon
  Shallot 1 Small, finely chopped
  Tomato 2 Ounce, julienned (Oven dried for 12 hours and then tossed in sugar, salt, fresh thyme and pepper.)
  Zucchini flowers 2
  Unbleached flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Sparkling water 1 Cup (16 tbs)
  Yellow tomato vinaigrette 3 Tablespoon
  Oil 1 Cup (16 tbs) (For Deep frying)
Directions

MAKING
1. In a bowl, mix the crab meat, oregano, parsley, basil, chives, kosher salt, ground pepper, garlic, lemon juice, sour cream, shallots and tomato and mix.
2. Open up the zucchini flowers gently and pack it up with the crab meat mix.
3. For the Japenese tempura batter: In a bowl, mix the unbleached flour, baking soda and baking powder.
4. Add sparkling water and whisk.
5. Coat the stuffed zucchini flowers with the batter.
6. Heat a pan with oil and deep fry the zucchini flowers. They'll flip over to the other side on their own.

SERVING
7. Plate the yellow tomato vinegarette, sprinkle ground pepper and top with the stuffed zucchini flowers and serve as an appetizer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
1

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