Crab-Stuffed Squash Blossoms

• 1 small shallot chopped
• 1 green onion, chopped
• 1 Tbs. Ultra Premium Extra Virgin Olive Oil
• 1 teaspoon fresh lemon juice
• ⅓ cup Mascarpone cheese
• 1 large egg, beaten
• 8 oz. jumbo lump crab meat, picked through for shells
• ½ teaspoon sea salt or to taste

• 12 medium to large fresh zucchini squash blossoms 

Batter:

• 1 cup seltzer water
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• a pinch of salt
• enough Ultra Premium Extra Virgin Olive Oil for frying in 2" deep

Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor. Pulse a few times to finely chop the ingredients and combine. Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat, being very careful not to break it up too much. Adjust the seasoning, cover, and refrigerate the filling for 30  minutes.

 

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

 

Heat 2" of olive oil to 350°F in a heavy-bottom pot or pan. 

 

To Assemble:

Make sure the blossoms are clean of debris. Gently remove the flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling. Gently twist the ends of the petals to seal. Swirl each filled blossom in the batter, rotating it in the same direction that you twisted the petals so as not to undo your blossom. Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.  

 

Remove the blossoms from the oil to a rack to drain. Serve warm with marinara, if desired.