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5.0 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
20 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 (1 stick) unsalted butter, softened
  • ½ ounce fresh black truffle shaved with a mandoline, or chopped canned black truffles
  • Sea salt and 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 chopped black truffle fresh or canned, with juice if using canned
  • Coarse salt and freshly ground white pepper
Crab Filling:
  • ½ pound peekytoe crab meat cleaned
  • 4 ounces lump crab meat cleaned (I used all lump crab meat because I couldn’t procure peekytoe crab)
  • coarse salt
  • crushed red pepper flakes
Zucchini Flowers:
  • 12 large zucchini flowers stamens removed and brushed clean
  • 1 tablespoon fresh chives finely chopped for garnish

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Make the filling: Combine both crab meats and ¼ cup of the truffle butter. Season with salt and red pepper flakes.
  4. Prepare the zucchini flowers: Have ready a bamboo steamer or lightly grease a steamer basket. Fill a large pot with 2 inches of water.
  5. 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.
  6. 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.

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 Monounsaturated Fat 5g Cholesterol 57mg (19%) Sodium 394mg (16%) Potassium 3mg (0%)

Nutrition Facts

Serving: 12pieces (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.