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.
½ouncefresh black truffleshaved with a mandoline, or chopped canned black truffles
Sea salt and freshly ground white pepper
Truffle Vinaigrette:
1teaspoonDijon mustard
2teaspoonsred wine vinegar
2teaspoonssherry vinegar
¼cupolive oil
½tablespoonchopped black trufflefresh or canned, with juice if using canned
Coarse salt and freshly ground white pepper
Crab Filling:
½poundpeekytoe crab meatcleaned
4ounceslump crab meatcleaned (I used all lump crab meat because I couldn’t procure peekytoe crab)
Coarse salt
Crushed red pepper flakes
Zucchini Flowers:
12large zucchini flowersstamens removed and brushed clean
1tablespoonfresh chivesfinely 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.