Crab-Stuffed Zucchini Flowers Recipe

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Nutrition per serving    (USDA % daily values)
CAL
385
FAT
72%
CHOL
52%
SOD
26%

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Ingredients for 4 servings

8 ounces Peekytoe crabmeat

2 tablespoons creme fraiche

1 lemon, zested and juiced

1 tablespoon chives, thinly sliced

Fine sea salt and freshly ground white pepper

Piment d Espelette, (A spice from the Basque country, can be found in specialty stores or on- line)

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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