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Seafood Stuffed Zucchini Flowers

Seafood Stuffed Zucchini Flowers
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
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
Salt
freshly ground Pepper
50 milliliters Crab broth (canned)
1 tablespoon Butter (for pan and sauce)
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Preparation steps

1

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.

2

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.

3

Carefully twist tips of  petals together to seal and place double flowers in a buttered, ovenproof dish.

4

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.