Crawfish Mousse Stuffed Zucchini Flowers
Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.
Ingredients
- 0.5 lb cream cheese, at room temperature
- 0.5 lb Louisiana crawfish tails
- 0.5 tsp chopped garlic
- 1 tsp minced onion
- 1 tsp finely chopped parsley
- 0.3 cup butter, room temperature
- 2 tsp brandy
- 0.5 each lemon, juiced
- 10 each zucchini flowers, cleaned
- 1 cup flour
- 1 each egg
- 2 tbsp milk
- 1 cup dried fine bread crumbs
- 2 cup lemon butter sauce, warm
- 4 cup oil, for frying
Instructions
- 1
In a food processor, puree cream cheese until smooth. Add crawfish and process until smooth, about 1 minute. Scrape sides.
- 2
Add garlic, onion, parsley, butter, brandy, and lemon juice. Process until smooth again, another minute. Season with salt, white pepper, and hot sauce.
- 3
Spoon mixture into a pastry bag. Pipe filling into center of each flower, pressing flower into filling and sealing completely. Refrigerate 1 hour.
- 4
Season flour with Creole seasoning. Beat egg with milk, season with Creole seasoning. Season bread crumbs. Dredge each flower in flour, dip in egg wash, then coat in bread crumbs.
- 5
Fry flowers in batches in hot oil until golden. Drain on paper towels. Season. To serve, spoon sauce in center of each plate and place flowers in center.
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