Fried Squash Blossoms

with crab and mascarpone

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Created by: Sabrina Russo

Crab and mascarpone stuffed zucchini blossoms bring fried squash blossoms to another level. They’re crispy, creamy and decadent.

Ingredients: 

- squash blossoms aka zucchini flowers -lump crab meat -egg  -mascarpone cheese -lemon -basil -flour -beer -salt -vegetable oil

01

Make filling

Whisk together cheese and egg. Stir in lemon juice and zest. Gently fold in basil and crab. Season with salt to taste. 

Using a small spoon, carefully fill blossoms with crab mixture, keeping the petals as tight as possible.

Stuff blossoms

02

Heat 1 inch of oil in a pot. Dip blossoms into flour-beer batter and fry 3-4 minutes or until crispy.

Fry blossoms

03

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