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Zucchini rolls with crab meat filling

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Ingredients for 10 servings:

  • 2 small zucchini
  • ½ lemon(s)
  • 100 g crab meat, in brine
  • 100 ml cream
  • 2 tbsp olive oil
  • 1 bunch of chives
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Amuse gueule for the spoon

Boil water in a pot. Cut the zucchini lengthwise into 8-10 slices, preferably in a food processor. Discard the outermost slices. Blanch each zucchini slice in the water for 1 minute. Then let it dry on kitchen paper. Drain the crab meat well. Squeeze the lemons. Wash the chives and finely chop half. Mix everything together and season with salt, pepper, and paprika. Whip the cream until stiff and mix with the seasoned crab meat. Spread the crab filling over the zucchini strips and roll them up. Tie with a chive stalk. Place the zucchini rolls on an amuse-bouche spoon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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