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

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.

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.