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Crab Stuffed Zucchini Flowers with Mustard Sauce

From Our Kitchen


12 zucchini flowers, stem removed
1 lb. fresh crab meat
½ cup creme fresh
1 Tbsp. lemon zest
1 tsp. salt
1 tsp. pepper

Mustard Sauce

1 tsp. olive oil
1 tsp. mustard seed
1 Tbsp. whole grain mustard
1 stick butter, cut into Tbsp.


Clean zucchini flowers by removing stems and the stamen from inside flower. Set aside. Mix all remaining ingredients together and put into a pastry bag. Using the pastry bag fill flowers with filling. Chill in a refrigerator until ready to serve.

Mustard Sauce

Saute mustard seed in oil and add whole grain mustard. Then add butter 1 Tbsp. at at time. Pour over flower just before serving.

Serves 4