Go Back
+ servings
overhead closeup of stuffed zucchini flowers with black truffles on a china plate
Print Recipe
No ratings yet

Crab-Stuffed Zucchini Flowers with Black Truffles

An elegant summer recipe from world 3 Michelin-starred chef Eric Ripert, these delicate zucchini flowers are filled with fresh crab meat and finished with black truffles.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: French
Servings: 12 pieces (4 servings as an appetizer)
Calories: 153kcal
Author: Victoria

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

  • 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.

Notes

Adapted from Harvest to Heat

Nutrition

Serving: 1piece | Calories: 153kcal | Carbohydrates: 1g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 394mg | Potassium: 3mg