SERVES 4
ANOTHER FINE WAY TO ENJOY zucchini blossoms is to simply fill them with a delicious stuffing. The blossoms are so thin and delicate that they’re a perfect wrapper for all kinds of preparations. They will wilt quickly in the steamer basket, so the stuffing must only require a minute of heat.
1 pound jumbo lump crabmeat
8 fresh basil leaves, chopped
Olive oil
Fresh lemon juice
Salt and pepper
16 large zucchini blossoms, base trimmed, pistils removed, and cut open
1 cup Sun Gold Tomato Sauce (here) or My Tomato Sauce (here), warmed
2 fresh basil leaves, chopped
Bring a pot of water fitted with a steamer basket to a boil. Meanwhile, toss the crabmeat and shiso or basil in a small bowl with some oil, lemon juice, salt, and pepper.
Lay 2 zucchini blossoms on a cutting board so that they form a rough circle with the bottoms toward the center and overlapping. Repeat, using 2 blossoms for each dumpling, so you have a total of 8 wrappers. Drizzle with oil and lemon juice, then spoon the crabmeat mixture onto the center of each blossom wrapper.
Carefully fold the tops of the blossoms over the crabmeat to form a package. The ends should stick together; if they need help, moisten them with a bit more oil. Put the blossoms in the steamer, in batches if needed, and steam until the crab is just warmed and the blossoms are just wilted, about a minute.
Spoon the sun gold tomato sauce into individual bowls and top with the stuffed blossoms. Top with the basil leaves.