Courgette Flowers Stuffed with Crab & Brown Shrimp

I’ve been sitting here thinking about how I can avoid sounding like a bit of a knob but there’s no way around it. I was trying to find crab on a bank holiday Monday, so I was trying to find crab that wasn’t tinned and I had to go really out of my way, to a Waitrose. A Waitrose in Clapham. No-one should have to do that. I’d bought the flowers at Brockley market, too. Argh. I’ll go and buy some hot dogs in Lidl to make up for it, promise. I’ll eat them straight from the jar. In my pants.

I didn’t realise courgette flowers had so much of a flavour, actually, since I’d only ever eaten them stuffed with cheese and deep fried. I think they deserve slightly more delicate treatment to be honest. I filled them with the elusive crab meat and some itty bitty brown shrimps and fried them in a frying pan with just a touch of oil. Very good indeed with chilli and lemon on top.

Courgette Flowers Stuffed with Crab and Brown Shrimp (makes enough stuffing for about 10 courgette flowers)

100g white crab meat
50g brown shrimp
1 tablespoon ricotta
1 red chilli, finely chopped
1/2 lemon

Mix the crab, shrimp and ricotta together and season. Stuff this mixture carefully into the flowers – do not overfill, it’s very tempting. In a frying pan, heat a little vegetable oil and gently fry the flowers until starting to colour on the outside. Eat with chilli, lemon and a glass of chilled white wine.

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14 thoughts on “Courgette Flowers Stuffed with Crab & Brown Shrimp

  1. Deptford highstreet is usually overflowing with crabs. At the very least, both of the big fishmongers always have the normal ones plus some kind of blue swimming-type crabs, which I guess is popular in Vietnamese soups.

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