- 8 Zucchini blossoms
- 32 Crayfish tails (cooked, about 200 g)
- Zucchini (small, green and yellow)
- 1 Red Bell pepper
- 2 tablespoons Butter
- 2 slices White bread (about 0.5 cm thick)
- 1 beaten Egg white
- 2 tablespoons Double cream
- 1 tablespoon chopped Tarragon leaves
- freshly ground Pepper
- 50 milliliters Crab broth (canned)
- 1 tablespoon Butter (for pan and sauce)
Remove pistils from zucchini flowers and cut stems about 1 - 2 mm (approximately 1/16 inch) from flower. Chop half of crawfish finely into cubes, about 0.5 cm (approximately 1/4 inch). Peel green and yellow zucchini and cut into slices and dice finely. Rinse pepper and drain and wipe dry and remove stem, core and seeds and dice finely. In a saucepan, heat 1 tablespoon butter and sauté diced vegetables briefly and remove from pan and allow to cool. Cut white bread into cubes, about 0.5 cm (approximately 1/4 inch), and fry until browned in remaining butter and remove from heat and set aside to cool.
Mix diced crabmeat, vegetable and bread cubes and tarragon, beaten egg whites and heavy cream and season with salt and pepper. Place mixture in a piping bag and fill zucchini flowers.
Carefully twist tips of petals together to seal and place double flowers in a buttered, ovenproof dish.
Pour crab stock into baking dish and cover tightly with aluminum foil and bake in a preheated oven at 180°C (approximately 350°F) (upper and lower heat) for about 15-20 minutes. Remove flowers from oven and halve 4 flowers transversely. In a small saucepan, heat 1 teaspoon butter and warm remaining crayfish tails. To serve, arrange 2 flower halves and 4 crayfish tails on plates.