Stumbled across some zucchini blossoms the other day at the market and scooped them up not knowing what I was going to do with them. After a quick flip through my cookbooks, I came across this simple recipe from Avec Eric. The filling for the blossoms is a simple crab salad seasoned with lemon, chives and piment d'Espelette. After a quick steam, they are finished with a mustard sauce which is a basic beurre fondue finished with mustard and chives. Super simple and very delicious. A wonderful late summer snack.
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