Crab Stuffed Squash Blossoms

with basil mayo

Hi ya’ll ~ I’m glad to be back in the Substack space! Thank you for staying down with me. The last year has been challenging in many ways, but I’ve been rising to the occasion. This number is brought to you by some unexpected finds at the farmer’s market. Went for tomatoes, came home with crab meat and hydroponically grown squash blossoms. Summer in the South is the best! xx K.

Crab and basil are meant to be, and with their delicate flavors, what a better vessel than a tender squash blossom? These made for a great midday writing snack, and I have enough filling left to sandwich between a tomato sandwich. I hope you enjoy!

Crab Stuffed Squash Blossoms

Ingredients

1 1/2 cups whole fat ricotta

A handful of fresh basil leaves

1/2 a small lemon, zested

2 teaspoons Creole seasoning

1/2 pound picked crab meat

Salt to taste

1 cup mayo

Squash blossoms with the insides cleaned out

1 1/4 cup all purpose flour

3/4 cup cold carbonated water

Oil for frying

Directions

1. Add the ricotta, half the basil, lemon zest and creole seasoning to a food processor. Blitz the mixture until it’s smooth and the basil is speckled throughout. You may have to scrape the sides of the food processor in between takes. Scrape the ricotta into a small bowl. Fold the crab meat in and salt to taste. Chill in the fridge.

2. Wash that same food processor then add the mayo and remaining basil. Blitz together until the mayo is green and speckled with basil. Transfer to a container and chill.

3. Get the ricotta ready to pipe into the blossoms by scooping it into a gallon sized resealable bag. Press the cheese into one corner of the bag and leave 1/4 inch of empty space in the bottom corner. Squeeze the air from the bag and twist the opening until it resembles a pastry piping bag. Cut the 1/4 inch of empty plastic to create an opening.

4. Carefully open the petals of the squash blossom to reveal the inner cavity. Slowly begin to pipe cheese inside until the bulb is filled, right before you reach the upper half of the blossom. Repeat until finished and save any remaining cheese for a snack. The cheese will keep for 3 days.

5. Make the batter by slowly whisking the carbonated water into the flour. The consistency should be slightly loose, but not watery. Heat the oil to 300 degrees in a frying pan or sauce pot. Work 2 at a time, and carefully glide the blossom through the batter until coated well, then lift the blossom to shake off the excess before slowly laying it into the oil. Fry the blossoms for 70 seconds then drain drain on a paper towel. Salt lightly and serve with the basil mayo and a lemon wedge if you have it.