HomeRecipesCook Along with Chef Deniz: Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion
Cook Along with Chef Deniz: Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion
July 22, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight's recipes featured on our Facebook Live Cooking Class are centered around an amazing ingredient: Zucchinis!
Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion
By Chef Deniz Tarakcioglu
July 22nd, 2021
Ingredients:
6 zucchini flowers
200mL Dungeness crab meat, cooked and shelled
100mL mascarpone, room temperature
1 lemon, juice and zest, plus a few wedges to serve with
2 egg yolks
30mL chopped fresh dill
200mL mayonnaise
0.5g Spanish or Persian saffron
250mL all purpose flour, 100mL extra for dusting
250mL ice cold light beer
Instructions:
In a medium sized bowl, mix the crab meat, lemon zest, yolks and mascarpone until combined. Transfer into a piping bag with a large tip and pipe into zucchini blossoms and close the tip. Refrigerate for 20 minutes minimum. Bring 30mL of water to a boil and steep saffron until a vibrant color is achieved. Mix the saffron tea into mayonnaise with the juice of 1 lemon. Bring 3" of vegetable oil to 350F in a deep, large pot. In a medium sized bowl, mix beer and flour together. Dust the blossoms in the all purpose flour, dip in batter, shake off the excess and fry until golden brown and heated through. Serve with mayonnaise and lemon wedges.