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Squash Blossoms Stuffed With Crab And Goat Cheese

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Ingredients
  Squash blossoms 9 Medium, washed (Both male and female blossoms)
  Crab meat/Lobster or shrimp 1 Cup (16 tbs)
  Ricotta cheese 3 Ounce
  Goat cheese 3 Ounce
  Pistachio 1⁄2 Cup (8 tbs), toasted and roughly chopped
  Sea salt 1 Pinch
  Tarragon powder/Chives or cilantro 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Dried lemon 1 Tablespoon, ground
  Salt To Taste
  Lemon zest To Taste
  Lemon rind To Taste
  Ice cold water 1⁄2 Cup (8 tbs)
  Egg 1 Medium
  Regular flour 1 Cup (16 tbs)
  Oil 1 Cup (16 tbs) (For frying)
Directions

GETTING READY
1) In a bowl add ricotta and goat’s cheese and spices and mix well. Lemon zest and lemon juice come next. Mix well.
2) Add crab meat and pistachios and mix well.
3) Using a piping bag stuff the squash blossoms with the mixture depending on the size of the blossoms and pack the petals to a close.
4) Heat oil in a frying pan at 375 degrees. As the oil is heating for the tempura batter in a bowl sift flour and crack an egg and slowly add in some ice cold water and whip batter will smooth. Make sure there are no lumps.

MAKING
5) Dip the blossoms in the batter and fry till golden brown.

SERVING
6) Serve with lemon quarters and cilantro for added flavor.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crunchy
Method: 
Deep Fried
Ingredient: 
Crab
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2
Seafood and fruit is a rare combination and here is a recipe using the combination. Check out Stephanie Harris making Squash Blossoms Stuffed with Crab and Goat Cheese with ingredients picked up from the local farmer's market. Freshness in a prepared food, enjoy!

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