Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

Name: Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
Yield: 4 servings
Ingredients: 1 8 ounces Peekytoe crabmeat; 1 2 tablespoons crème fraîche; 1 1 lemon, zested and juiced; 1 1 tablespoon thinly sliced chives; 1 fine sea salt and freshly ground white pepper; 1 "piment dEspelette", 12 large zucchini flowers, stamens removed; 1 1 tablespoon water; 1 6 tablespoons unsalted butter; 1 1/2 tablespoon Dijon mustard; 1 1/2 tablespoon whole grain mustard; 1 fine sea salt and freshly ground white pepper; 1 1 tablespoon thinly sliced chives

From the kitchen of Carly

Delicate zucchini flowers cradle sweet Peekytoe crab brightened with lemon and chives, then finished with a silky mustard butter sauce. Light, elegant, and proof that the best summer appetizers need nothing more than fresh ingredients treated with respect.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 ounces Peekytoe crabmeat
12 tablespoons crème fraîche
11 lemon, zested and juiced
11 tablespoon thinly sliced chives
1fine sea salt and freshly ground white pepper
1"piment dEspelette", 12 large zucchini flowers, stamens removed
11 tablespoon water
16 tablespoons unsalted butter
11/2 tablespoon Dijon mustard
11/2 tablespoon whole grain mustard
1fine sea salt and freshly ground white pepper
11 tablespoon thinly sliced chives

Instructions

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.