Crab Stuffed Squash Blossoms with Lemon Sabayon and Shaved Asparagus Salad Recipe

About: This sophisticated appetizer from Executive Chef Geoffrey Yahn is well-suited to cocktail parties or as an impressive beginning to any dinner. These delicate tempura-battered squash blossoms are accompanied by a shaved asparagus salad, and a scrumptious lemon sabayon that is impossible to resist. True to Currant’s seasonal emphasis, this dish is light, refreshing, and crisp: the epitome of summer.

Recipe Info

Restaurant: Currant | San Diego

Servings: 2
Prep Time: 45 minutes
Cuisine: American
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (57)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (13)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (3)
Vegetarian: No


Crab Stuffed Squash Blossoms

Combine the first five ingredients to make a creamy, slightly chunky paste. Put paste into a piping bag. Open the squash blossoms and remove the stamens. Pipe the crab mixture into the squash blossoms, being careful not to overfill them (this may cause them to explode during the frying process).

Carefully dip each squash blossom in the tempura batter and coat evenly. Place in a "fry daddy" filled with 350-degree oil. A deep skillet or sauce pan filled with enough oil to completely cover the squash blossoms can be substituted for the fry daddy. Fry each battered blossom to a golden brown.

Pour a generous portion of the lemon sabayon, enough for ample dipping, into the bottom of a serving platter. Place the asparagus salad on top of the sabayon. Carefully arrange each squash blossom on top of the salad.


Crab Stuffed Squash Blossoms Note:

The number of squash blossoms will vary depending on their size and how much you choose to fill them. The serving instructions are only a suggestion. Feel free to serve each separately, or omit components of the recipe according to your taste preference.

Tempura Batter

Combine the flour, egg, salt in a bowl. Slowly add the soda water while mixing the ingredients together until the batter has reached the consistency of pancake batter: slightly runny, but not too watery with a smooth enough texture to create an even coat on the squash blossoms.


Tempura Batter Note:

The amount of soda water is not exact. Only add enough to create the appropriate texture for the batter.

Shaved Asparagus Salad with Lemon Vinaigrette

Shave the asparagus with a peeler.  Combine the lemon juice, olive oil, shallots, salt, and pepper in a small bowl.  Dress the shaved asparagus with the lemon vinaigrette mixture.

Lemon Sabayon

Combine all of the ingredients in a bowl and cook over a double boiler until ribbons form.


4 lemons, juiced 1 lb. crab claw meat 1 C. rice flour 1 bunch(es) asparagus 1/2 bunch(es) chives, diced 8 egg yolks 1 C. all-purpose flour 4 lemons, juiced 1 C. extra virgin olive oil 2 Tbsp. white wine 2 eggs 1/2 bunch(es) parsley, diced 2 tsp. salt 2 shallots, diced 1 lemon, zested and juiced 1/2 bunch(es) chives, diced 1 1/2 C. soda water 1 pinch salt, to taste 1/4 C. fresh cream 1/2 bunch(es) parsley, diced 6-8 squash blossoms 1 pinch pepper, to taste 1 pinch salt, to taste 1 batch of tempura batter (see below) 1 asparagus salad with lemon vinaigrette (see below) 1 batch of lemon sabayon (see below)


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