1 small shallot chopped
1 green onion, chopped
1 tablespoon Extra Virgin Olive Oil
1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten
8 oz. jumbo lump crab meat, picked through for shells
1/2 teaspoon sea salt or to taste
12 medium to large fresh zucchini squash blossoms
For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt
EVOO for frying
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 1/2 hour.
In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
Heat 2 inches of EVOO up to 350 F. in a heavy bottom pot or pan.
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.