Crab-stuffed courgette flowers
Rick Toogood’s crab-stuffed courgette flowers from Prawn on the Lawn are a light, crisp seafood starter that combines sweet white crab meat with delicate courgette flowers and a golden tempura batter. Blended with crème fraîche, spring onion and lemon juice, the crab filling brings freshness and richness, while the attached baby courgettes add extra seasonal appeal.This recipe serves 4.
- Time: 40 min
Source: The Staff Canteen
Ingredients
- white crab meat, unpasteurised
- crème fraîche
- spring onions, finely sliced
- lemon juice
- sea salt
- freshly ground black pepper
- courgette flowers, with the baby courgettes still attached
- litre vegetable oil
- plain flour
- cornflour
- baking powder
- approx. 150ml chilled sparkling water