If you’re looking for a courgette recipe that’s a little different, why not give this quirky dinner idea by Masterchef winner Shelina Permalloo a go?
Using fresh white crab meat, chilli and herbs to stuff courgette flowers before frying them in a pan, this Mauritian inspired recipe would make a really tasty week night meal that’s also incredibly healthy.
It doesn’t take long to cook this easy recipe – the whole thing will be ready in just 20 minutes - and it makes up to 10 crab courgette flowers, so there is plenty to share.
HOW TO MAKE SPICY CRAB COURGETTE FLOWERS
Buy Sunshine on a Plate by Shelina Permalloo (£20; Ebury Press)
- Mix together the crabmeat, chilli, white wine vinegar, parsley and seasoning and carefully fill the courgette flowers with the mixture. Twist the top of each flower to make sure that no filling comes out when cooking.Be careful not to overfill them – even though it is incredibly tempting!
- Once you have stuffed all the flowers, heat the oil in a frying pan over a medium heat and add the courgettes. Cook on all sides for around 6–7 minutes, you will know when they are cooked as the flowers take on a dark orange colour and will be lightly browned on all sides. Don’t overcook these as you want the courgette still to have some bite to it. Serve immediately.
- 100g fresh white crab meat
- 1 red chilli, finely chopped
- 1tsp white wine vinegar
- 1 tsp freshly chopped flat-leaf parsley
- 10 baby courgettes with flowers
- 1 tbsp olive oil
- salt and freshly ground black pepper
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