Crab-Stuffed Zucchini Flowers With Mustard Butter Sauce

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Epicurious

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Ingredients

8 ounces Peekytoe crabmeat

2 tablespoons crème fraîche

1 lemon, zested and juiced

1 tablespoon thinly sliced chives

– fine sea salt and freshly ground white pepper

– piment d'Espelette

12 large zucchini flowers, stamens removed

1 tablespoon water

6 tablespoons unsalted butter

1/2 tablespoon Dijon mustard

1/2 tablespoon whole grain mustard

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