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Zucchini with crab filling

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Ingredients for 4 servings:

  • 450 g crabs (peeled)
  • 4 small zucchini
  • 8 spring onions
  • 16 basil leaves
  • 100 g cheese, Gruyère
  • 4 tbsp sweet cream
  • 1 orange(s), the juice
  • 1 pinch of salt
  • 1 pinch(s) black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the spring onions and slice the white and light green parts into rings. Wash the zucchini, trim the ends, halve lengthwise, and scoop out the core with a spoon. Cook the zucchini halves in salted water for about 10 minutes, then drain well. Season the zucchini halves with salt and pepper, line the hollows with basil leaves, and fill with crab and spring onion rings. Drizzle a tablespoon of cream over each filling, grind pepper over the crab, and grate the cheese over the filling. Bake the zucchini in a preheated oven at 150°C (300°F) for about 10 minutes. Season the remaining crab with pepper and lemon juice and serve as a side dish.

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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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