Crab-Stuffed Squash Blossoms - The Local Palate

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 bunch Italian parsley, leaves picked from stems, washed and dried
• 2 salt-packed anchovies, headed, gutted, and rinsed
• 1 tablespoon salt-packed capers, rinsed and drained
• 1 hard-boiled egg, roughly chopped
• 4 cornichons
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• Freshly ground black pepper
• ¾ pound jumbo lump crabmeat
• 1 slice white bread, cut into ½-inch cubes
• Zest of ¼ a lemon
• 2 dashes Tabasco
• ¼ pound ricotta cheese
• ¼ pound burrata mozzarella
• ½ tablespoon kosher salt
• 20 large squash blossoms, stem on with stamen removed
• 3 tablespoons extra virgin olive oil