5 from 3 votes
Crab-Stuffed Zucchini Flowers with Black Truffles
An elegant summer recipe from world 3 Michelin-starred chef Eric Ripert, these delicate crab stuffed zucchini flowers are filled are finished with black truffles.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
12
pieces (4 servings as an appetizer)
Calories:
153 kcal
Course:
Appetizer
Cuisine:
French
Ingredients
Truffle Butter:
- 8 tablespoons butter unsalted, softened, 1 stick
- ½ ounce black truffle shaved with a mandoline, or chopped canned black truffles, fresh
- sea salt freshly ground white pepper
- white pepper freshly ground white pepper
Truffle Vinaigrette:
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons sherry vinegar
- ¼ cup olive oil
- ½ tablespoon black truffle fresh or canned, with juice if using canned, chopped
- salt coarse; freshly ground
- ground white pepper coarse; freshly ground
Crab Filling:
- ½ pound peekytoe crab meat cleaned
- 4 ounces crab meat cleaned (I used all lump crab meat because I couldn’t procure peekytoe crab, lump
- salt coarse
- red pepper flakes crushed
Zucchini Flowers:
- 12 zucchini flower stamens removed and brushed clean, large
- 1 tablespoon chive finely chopped for garnish, fresh
Instructions
- Make the truffle butter: In a small saucepan, bring 1 tablespoon water to a boil and whisk in the butter. Add the truffle and mix until incorporated. Season to taste with salt and pepper. Cover the pan and keep warm over low heat. (My sauce actually broke several times until I finished the dish–it was first used in the crab filling and again for plating. If your sauce breaks, whisk in a few drops of warm water at a time until it re-emulsifies).
- Make the truffle vinaigrette: Combine the mustard and both vinegars in a bowl and drizzle in the oil in a slow, steady stream, whisking to incorporate. Add the chopped truffle and the truffle juice if using canned and whisk until just blended. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Make the filling: Combine both crab meats and ¼ cup of the truffle butter. Season with salt and red pepper flakes.
- Prepare the zucchini flowers: Have ready a bamboo steamer or lightly grease a steamer basket. Fill a large pot with 2 inches of water.
- Using a teaspoon, gently stuff each zucchini flower three-quarters full with the crab meat filling, then gently twist the top of the flower closed. Arrange the stuffed zucchini flowers in the steamer basket; lay them flat even if piled on top of each other. Place the basket in the pot (or over it if it’s a bamboo steamer); cover and steam until the crab filling is hot, about 3 minutes.
- To serve: Equally portion the remaining ¼ cup truffle butter among 4 plates and carefully arrange 3 steamed zucchini flowers on top. Spoon the truffle vinaigrette around the zucchini flowers and sprinkle with chives. Serve immediately.
Cup of Yum
Notes
- Adapted from Harvest to Heat
Nutrition Information
Serving
1piece
Calories
153kcal
(8%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
57mg
(19%)
Sodium
394mg
(16%)
Potassium
3mg
(0%)
Nutrition Facts
Serving: 12 pieces (4 servings as an appetizer)
Amount Per Serving
Calories 153
% Daily Value*
| Serving | 1piece | |
| Calories | 153kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 394mg | 16% |
| Potassium | 3mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.