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Crab Stuffed Squash Blossoms with Lemon Sabayon and Shaved Asparagus Salad
TABLE AGENT26Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 lemons (juiced)
- 1 lb. meat (crab claw)
- 1 cup rice flour
- 1 bunch asparagus
- 1/2 bunch chives (diced)
- 8 egg yolks
- 1 cup all-purpose flour
- 4 lemons (juiced)
- 1 cup extra-virgin olive oil
- 2 Tbsp. white wine
- 2 eggs
- 1/2 bunch parsley (diced)
- 2 tsp. salt
- 2 shallots (diced)
- 1 lemon (zested and juiced)
- 1/2 bunch chives (diced)
- 1 1/2 cups soda water
- 1 pinch salt
- 1/4 cup cream (fresh)
- 1/2 bunch parsley (diced)
- 8 squash blossoms
- 1 pinch pepper (to taste)
- 1 pinch salt (to taste)
- 1 batch tempura batter ((see below))
- 1 asparagus (salad with lemon vinaigrette (see below))
- 1 batch lemon (sabayon (see below))
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