Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

Squash blossoms are a sure sign the warm months have finally arrived in the Pacific Northwest. These beautiful yellow-gold gems tinged with stripes of green are a glorious work of art. This summer delicacy, stuffed with Dungeness crab and lightly sautéed in butter, will immediately put a smile on your face.



Ingredients for Dungeness Crab Filling

1/3 cup fresh corn, cut from the cob

12 ounces Dungeness crab meat (remove excess moisture by lightly pressing the crab)

2 tablespoons shallots, minced

1 tablespoon fresh chives, minced

1/2 tablespoons fresh parsley, chopped

1/8 tablespoons fresh tarragon, chopped

1.5 tablespoons red bell pepper, bruniose

1.5 tablespoons yellow bell pepper, bruniose

2 tablespoons Dijon mustard

1 tablespoon panko (Japanese dried bread flakes)

3 tablespoons cooked maple bacon, 1/4" cut

1/3 cup Best Foods mayonnaise

Pinch kosher salt

Pinch cayenne

1 each egg, lightly beaten



Procedure

Lightly oil and season the corn on the cob and grill over an outdoor bbq, or roast in the oven at 400° until lightly golden. Remove kernels from the cob and chill.

Combine crab, herbs, peppers, panko, Dijon mustard, bacon, mayonnaise and corn. Season and fold together. Add egg and gently fold into crab mixture.



Squash Blossoms

12 each squash blossoms (such as zucchini)

1 batch Dungeness crab filling

1 cup flour, seasoned with 1/2 teaspoon salt

4 each eggs, whipped

2 cups panko (Japanese dried bread flakes)



Procedure

Cut the stem at the base and remove the stamen from inside each blossom (if the stamen is thick then carefully remove it). If the blossoms are fresh, stuff each one from the top by carefully opening it and spooning in the filling. If they are particularly fragile, make a cut on one side of the blossom, open it up and insert the filling from the side and finish by closing the gap.

Depending on the size of each blossom, place 1 to 3 teaspoons of stuffing into each one. Once all 12 are filled, they will then go through a three-step breading procedure.

Place the seasoned flour, whipped egg, and panko into 3 separate containers. Begin by lightly dusting each blossom in the flour, shaking off any excess; followed by dipping them one at a time into the egg, coating thoroughly and letting the excess drip off for a few seconds; finish by rolling them through the panko and lightly pressing so the breading sticks to the blossom. Shake off the excess and place on parchment paper.

Heat 2 teaspoons of clarified butter or olive oil over medium-high heat in a heavy bottomed sauté pan. Once the butter or oil is hot, carefully add the blossoms to the pan and cook until golden brown, gently turn them and cook the other side (add more oil if needed). Remove from the sauté pan and pat off the excess butter/oil with a paper towel.

If you desire a sauce to accompany them, I would recommend any of the following: Lemon Beurre Blanc, Aioli, Ranch Dressing, or Pesto.

Enjoy!

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