Dungeness Crab Stuffed Squash Blossom with Cauliflower and Brown Butter

by A.R. Valentien

Crab Filling

Dungeness Crab 4 cups
Sliced Scallion (white only) 4 ea.
Crème Fraîche 1 cup
Salt & Pepper to taste

Procedure

Squeeze excess moisture from crabmeat and stir in remaining ingredients.

Cauliflower Sauce

Cauliflower 1+1 head
Leek (white only) 2 ea
Sliced Onion ½ ea.
Milk to cover cauliflower
Butter ¼ lb.
Salt & Pepper to taste

Procedure

1) Chop the cauliflower. Place 1 head of the cauliflower in a stainless pot, cover with milk, season and simmer until tender.
2) Sweat the leeks, onion and remaining head of cauliflower in butter with salt and pepper until tender.
3) Puree the two preparations together, season to taste and strain through a small china cap.

Squash Blossoms and Garnish
Squash Blossoms 24 ea.
Cauliflower 1 head
Butter ½ lb.
Lemon Juice 2 Tbs.

Procedure
1) Cut the cauliflower into small fleurettes. Blanch in seasoned water with a little milk added. Cool and reserve.
2) Remove the stamen from the blossom and fill with crab mixture. Twist the tops of the blossoms and fold under. Slice the squash in half lengthwise starting ¼ inch below the blossom.
3) Melt a little butter in a sauté pan and lay the squash in the pan folded side down. Season with salt and pepper.
4) Place in a 400 degree oven for 5 - 7 minutes turning once.
5) Swirl the butter in a sauté pan until hazelnut colored. Add a few drops of lemon juice, a little water or chicken stock and boil to re-emulsify. Season to taste and warm the cauliflower fleurettes in the butter.
6) Heat the cauliflower sauce and divide onto warm plates. Place the squash blossoms on top and garnish with the fleurettes and brown butter.