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Easy recipe Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

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Easy recipe Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce - eight ounces Peekytoe crabmeatabout two tablespoons crème fraîcheabout one, lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>)  zested and juicedabout one tablespoon thinly sliced chives– fine sea salt and freshly ground white pepper – piment d’Espelettetwelve large zucchini flowers, stamens removedabout one tablespoon watersix tablespoons unsalted butterabout one/about two tablespoon Dijon mustard about one/about two tablespoon whole grain mustard– fine sea salt and freshly ground white pepper about one tablespoon thinly sliced chives. .

eight ounces Peekytoe crabmeatabout two tablespoons crème fraîcheabout one, lemon (Recipes by ingridients lemon) zested and juicedabout one tablespoon thinly sliced chives– fine sea salt and freshly ground white pepper – piment d’Espelettetwelve large zucchini flowers, stamens removedabout one tablespoon watersix tablespoons unsalted butterabout one/about two tablespoon Dijon mustard about one/about two tablespoon whole grain mustard– fine sea salt and freshly ground white pepper about one tablespoon thinly sliced chives. .

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