Cook Along with Chef Deniz: Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion

Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion

By Chef Deniz Tarakcioglu

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.