Fried Squash Blossoms Stuffed With Crab And Mascarpone Recipe

Recipe By Slurrp

Fried squash blossoms stuffed with crab and mascarpone is a delightful appetizer that combines the delicate flavors of squash blossoms, succulent crab meat, and creamy mascarpone cheese. The blossoms are filled with a mixture of crab meat, mascarpone, and seasonings, then dipped in a light batter and fried until golden and crispy. The result is a dish that is both visually stunning and incredibly delicious, with a perfect balance of flavors and textures.

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Fried Squash Blossoms Stuffed With Crab And Mascarpone
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Ingredients for Fried Squash Blossoms Stuffed With Crab And Mascarpone Recipe

  • 6 Squash Blossoms
  • 1/2 cup Crab Meat
  • 1/4 cup Mascarpone Cheese
  • 1 cloves Cloves Garlic, Minced
  • 1 tablespoon Chopped Parsley
  • 1/2 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • 1/2 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Sparkling Water
  • as required Oil For Frying

Directions: Fried Squash Blossoms Stuffed With Crab And Mascarpone Recipe

Cooking Directions

  • STEP 1.Gently rinse the squash blossoms and remove the stamen from each blossom.
  • STEP 2.In a bowl, mix together the crab meat, mascarpone cheese, minced garlic, chopped parsley, lemon juice, salt, and pepper.
  • STEP 3.Carefully stuff each blossom with a spoonful of the crab and mascarpone mixture, then gently twist the petals to seal the filling inside.
  • STEP 4.In a separate bowl, whisk together the flour, baking powder, salt, and sparkling water to make the batter.
  • STEP 5.Dip each stuffed blossom into the batter, allowing any excess to drip off, then carefully place them in a hot skillet with oil.
  • STEP 6.Fry the blossoms for 2-3 minutes on each side, or until they are golden brown and crispy.
  • STEP 7.Remove the fried blossoms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  • STEP 8.Serve the fried squash blossoms stuffed with crab and mascarpone immediately as a delicious appetizer.

Cooking Tips

  • Make sure to remove the stamen from the squash blossoms before stuffing them.
  • Use fresh crab meat for the best flavor, or you can substitute with canned crab meat if fresh is not available.
  • Be careful not to overstuff the blossoms, as they may burst during frying.
  • Serve the fried blossoms with a dipping sauce of your choice, such as aioli or marinara sauce.

Storage and Serving

  • These fried squash blossoms are best served immediately while they are still hot and crispy.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the reheated blossoms as a snack or appetizer.
Nutrition
value
310
calories per serving
12 g Fat35 g Protein8 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    35g
  • Carbs
    8g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    8g
  • Protein
    35g
  • Fiber
    < 1g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    403mg
  • Iron
    2mg
  • Vitamin A
    25mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    128mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    8mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    71mg
  • Manganese
    < 1mg
  • Phosphorus
    503mg
  • Selenium
    72mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp