Please note that this post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you. This helps me to create more posts like this. Thank you for your support!
Ciao bella! Today, we’re going to talk about one of my absolute favorite Italian dishes: crab stuffed zucchini blossoms. It’s a dish that’s as delicious as it is elegant, and it’s sure to impress any dinner party guest.
For those of you who may not be familiar with zucchini blossoms, let me give you a little background. These delicate flowers are a staple of Italian cuisine and are commonly used in dishes throughout the country. They have a mild, slightly sweet flavor and a soft, velvety texture that makes them a perfect vessel for all sorts of fillings.
Now, let’s talk about the star of the show: the crab filling. It’s a simple but oh-so-tasty mixture of fresh crab meat, breadcrumbs, parmesan cheese, garlic, and a few other herbs and spices. The combination of sweet crab and savory cheese is simply divine, and it pairs perfectly with the delicate zucchini blossom.
Eeach blossom is filled with the crab mixture and gently twist the petals to seal in the filling. Finally, the blossoms are lightly battered and fried until they’re crispy and golden brown.
When you take a bite of these little gems, you’ll be transported to a sunny Italian seaside town, with the salty ocean breeze in your hair and the warm sun on your skin. It’s the perfect dish to serve on a warm summer evening, paired with a crisp white wine and good company.
So, if you’re feeling adventurous in the kitchen and want to impress your friends and family with a dish straight out of Italy, give these crab stuffed zucchini blossoms a try. They’re sure to be a hit, and you might just find yourself dreaming of la dolce vita for weeks to come.
Crab Stuffed Zucchini BlossomsCourse: Recipes
20 Zucchini Blossoms
- For the stuffing
1 cup Ricotta Cheese
1 lb crab meat, freshly picked or pasteurized
Salt and pepper to taste
1 tsp finely chopped garlic
1 tbsp flat leaf parsley, finely chopped
1/2 tsp Szechuan pepper or red pepper flakes
1 shallot, finely chopped and fried in 1 tbsp of oil
1/2 lemon zest
1/2 lemon juice
- For the tempura batter
1/2 cup all purpose flour
1/2 cup corn starch
1 tsp salt
3/4 cup ice cold water
1 tsp baking soda
1 tsp baking powder
- For Frying
1 quart or 1 liter Flavorless vegetable oil
Let’s make it
- Mix all the stuffing ingredients together ant taste for salt.
- You can either stuf blossoms using a teaspoon or pastry piping or ziplock bag. Gently open the blossoms and stuf apoximately 1 heaping teaspoon of mixture. Close pettals gently twisting. Watch my video for more details.
- Mix all the batter ingrediens.
- Preheat oil to 340-350 F.
- Fry blossoms dipping in batter and then carefuly placing in oil. As soon as they touch the oil, wiggle the blossom back and forth to get a lighter, less dense texture.
- Fry until golden brown and crispy.
- If you have leftovers, they reheat perfectly in an airfryer. Tastes just like it was just made.
- You might like my other recipe of Salmon and Crab Stuffed Zucchini Blosom Frittata.