Crab Stuffed Zucchini Flowers Recipe Video
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.
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.
Chef
