A mixture of crab and cream cheese enveloped in a vibrant zucchini blossom, dipped in tempura batter and fried. Served with a spicy, yet sweet, chili sauce. A fresh, rich take on the traditional crab rangoon.
If you are lucky, you have a bountiful crop of zucchini blossoms, as I do. At times you may be able to find these beauties at a farmers market, but you will be hard pressed to find any. As far as I know, zucchini blossoms are not as popular in Oregon as they are in Italy. They can be stuffed with a veriety of delicious options and baked, rather than fried. Fill with ricotta, risotto or vegetables, the sky’s the limit.
I found the best time to harvest the blossoms is in the early morning, before the heat from the sun causes the blossoms to close. They are easier to stuff if they are open. Cut them with a little length on the stem and place in a vase of cool water until you are ready to stuff them.
Here is what you need:
10 zucchini blossoms
2/3 cup ice cold water
1 egg or two egg whites
1 cup flour
1 cup shredded crab meat
2-4 oz cream cheese (really depends on how much cheese you want)
The cream cheese is used to hold the crab together. I like to have just enough that the crab will form a ball with ease and not crumble.
Gently rinse your blossoms prior to stuffing. Mix your crab meat with the cream cheese until fully combined.
Stuff your blossoms with the crab mixture. Filling it to the base of the petal crevasse.
In a small pan, fill with about a inch of oil and bring to frying temp while you prep your tempura batter.
With a fork, lightly whisk your egg to slightly combine the yoke and white. Sift your flour over the egg to avoid clumps, stirring to combine. Slowly add your ice water. Don’t over mix. The batter is delicate and over beating can add air to the batter. You want the batter at its coldest when it hits the hot oil, to receive best results, so wait until the last minute to prep your tempura. Next, dip your stuffed blossom into the batter with the filling exposed. You want to coat and seal the filling with batter. Fully coat the blossom before frying. Holding the stem, dip the blossom into the hot oil and slowly spin it between your two fingers while it frys, sealing in the filling before you submerge the rest of the blossom in oil. Turn it over half way through cooking to brown the other side. Once slightly browned, remove from the oil and place on a plate, lined with a paper towel, to absorb excess oil.