These large yellow blossoms are the flowers that form on the fruit of the zucchini plant. They have a beautiful color, a delicate texture and a slight peppery taste. Filled with a creamy mixture of sweet crabmeat, they are steamed and then dressed with a creamy mustard butter sauce.

　　

Ingredients

Serves 4

　　

Zucchini flowers:

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

　　

Mustard butter sauce:

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

　　

Step 1

Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.

　　

Step 2

Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.

　　

Step 3

Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.

　　

Step 4

Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.

　　Reprinted with permission from Avec Ripert: A Culinary Journey with Eric Ripert by Eric Ripert with Angie Mosier and Soa Davies, (C) 2010 John Wiley & Sons, Inc.