These Crab Stuffed Squash Blossoms taste like late summer at its absolute peak — delicate, savory, a little luxurious, and somehow still incredibly light. The squash blossoms become soft and slightly buttery as they cook while the crab filling stays creamy, sweet, and rich without feeling heavy. Every bite has that subtle coastal sweetness from the crab balanced with fresh herbs, olive oil, and the gentle earthy flavor of the blossoms themselves.

The olive oil helps everything caramelize just enough to bring warmth and depth while still letting the delicate ingredients shine. They feel elegant in that effortless Italian countryside kind of way — the kind of appetizer you’d eat slowly on a patio with a glass of chilled wine while pretending you absolutely know what squash blossoms are doing at the farmers market. Lightly crisp edges, creamy seafood filling, fresh herbs, and tender blossoms all come together into something that feels seasonal, elevated, and quietly unforgettable without trying too hard.

F I L L I N G    I N G R E D I E N T S :

• 1 small shallot chopped 
• 1 green onion, chopped 
• 1 tablespoon Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1 teaspoon fresh lemon juice
• 1/3 cup mascarpone 
• 1 large egg beaten
• 8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells
• 1/2 teaspoon sea salt or to taste
• 12 medium to large fresh zucchini squash blossoms

B A T T E R   I N G R E D I E N T S :

• 1 cup seltzer water
• 1 cup all purpose flour or  King Arthur Measure for Measure Flour to make these gluten-free
• 2 teaspoons baking powder
• a pinch of salt
• Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil such as for frying

I N S T R U C T I O N S :

1. Combine the shallot, onion, Milanese Gremolata Olive Oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor. Pulse a few times to finely chop the ingredients and combine.
2. Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much. Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.
3. In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
4. Heat 2 inches of Milanese Gremolata Olive Oil up to 350 F. in a heavy bottom pot or pan.

A S S E M B L Y :

1. Make sure the blossoms are clean of debris. Gently remove the flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling. Gently twist the ends of the petals to seal. Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.
2. Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.
3. Remove the blossoms from the oil to a rack to drain. Serve warm.

N U T R I T I O N A L   I N F O :

Estimated per serving: 290 calories • 16g protein • 10g carbs • 20g fat • 480mg sodium

Estimated values may vary based on crab amount, cheese usage, and ingredient brands.