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Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce


Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce Recipe

Ingredients:
  • 8 ounces Peekytoe crabmeat
  • 2 tablespoons crme frache
  • 1 lemon, zested and juiced
  • 1 tablespoon thinly sliced chives
  • fine sea salt and freshly ground white pepper
  • piment dEspelette
  • 12 large zucchini flowers, stamens removed
  • 1 tablespoon water
  • 6 tablespoons unsalted butter
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon whole grain mustard
  • fine sea salt and freshly ground white pepper
  • 1 tablespoon thinly sliced chives
Directions:
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