Photo: Elle Hughes
Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce
13 ingredients
Serves 4
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Estimated Nutrition (whole recipe, rough)
140
Calories
2g
Protein
12g
Fat
9g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces Peekytoe crabmeat
- 2 tablespoons crème fraîche
- 1 lemon, zested and juiced
- 1 tablespoon thinly sliced chives
- – fine sea salt and freshly ground white pepper
- – piment d’Espelette
- 12 large zucchini flowers, stamens removed
- 1 tablespoon water
- 6 tablespoons unsalted butter
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- – fine sea salt and freshly ground white pepper
- 1 tablespoon thinly sliced chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes