Peekytoe Crab Stuffed Zucchini Flowers

*Recipe Courtesy of Ryan DePersio owner of Fascino in Montclair, NJ

1 lb peekytoe crab meat

1 tb of sour cream

2 tb of lemon juice

1tb chopped tomato confit (Substitute Sun Dried Tomatoes)

5 leaves of basil julienned

salt and pepper to taste

10 zucchini flowers

Dry crabmeat on paper towels. Mix sour cream, lemon, basil, and tomato confit in a large bowl. Gently fold in crab and season with salt and pepper. Place mixture in a pastry bag and fill flowers 3/4 of the way up. Refrigerate until ready.

Yellow Tomato Marmellata

4 cups of diced yellow tomatoes

1 spanish onion small dice

1 teaspoon of chopped garlic

1/4 cup of white wine

2tb of sherry vinegar

salt and pepper to taste

Place a large sauce pot on med heat. Pour in 2 tb of olive oil.  Add onions and sweat for 5 minutes. Add tomatoes and garlic and stir for a few seconds and then deglaze with white wine and vinegar. Lower heat and cook for 2 min. Season with salt and pepper.  Serve warm or room temp.

Tempura Batter

1 cup of flour

pinch of baking soda

1 teaspoon of baking powder

2 cups of sparkling water

Place flour, baking soda and powder in a large bowl.

Slowly whisk in sparkling water until a semi-thick nappe.

Dip flowers in batter and drop in a 350 degree fryolater for 30 seconds. Take out and dry excess oil on paper towels and serve.