Stuffed Squash Blossom with Crab

By: Chef Philippe Coupe

 The squash blossoms are so beautiful, with colors going from green to orange and yellow, they could be a fancy “hors d´œuvres” or side dish or even a dessert as cannoli filled with cream and deep in chocolate.

• Squash blossoms
• 1 tbsp red bell pepper
• 1 cup ricotta
• 3/4 cup crab lump
• 2 egg yolk
• 1 tbsp chopped chives
• 1/8 tsp grated nutmeg
• 2 tbsp grated parmesan
• 1 zest of lemon
• 4 pinches of salt
• 1 tbsp breadcrumbs
• 1/8 tsp Cayenne pepper
• 1 cup cold soda water
• 3/4 cup all-purpose flour