Web Extra: Chef Sean Murphy's Stuffed Squash Blossoms

Name: Web Extra: Chef Sean Murphy's Stuffed Squash Blossoms
Ingredients: 3/4 cup of goat cheese, softened at room temperature; 1/2 cup of mashed peas; 1/2 cup of lump crabmeat (Be sure to check for shells and shell pieces!); 1 egg yolk; 1/2 of a lemon, zested and juiced; 4 to 5 sprigs of thyme, with stems removed and leaves roughly chopped; A pinch of both fresh ground black pepper and kosher salt; Piping bag (or one large reclosable plastic bag); 1 cup of all-purpose flour and one teaspoon for dusting; 1/2 cup of cornstarch; 1/4 cup of pilsner (a lighter-style beer, like a Belgian white or Hefeweizen, etc.) or water; 1/2 lemon, zested and juiced; 1 cup of vegetable oil; 30 mint leaves, finely chopped; 1/2 cup of fresh peas, cooked and pureed; 1 cup of sour cream; 1/4 cup of heavy cream; Pinch of salt and pepper

richmondmagazine.com

The Savory Grain serves up a taste of spring. Now you can, too, at home.

Keywords

spring
Sean Murphy
recipes
The Savory Grain
squash blossoms
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Ingredients

3/4 cup of goat cheese, softened at room temperature
1/2 cup of mashed peas
1/2 cup of lump crabmeat (Be sure to check for shells and shell pieces!)
1 egg yolk
1/2 of a lemon, zested and juiced
4 to 5 sprigs of thyme, with stems removed and leaves roughly chopped
A pinch of both fresh ground black pepper and kosher salt
Piping bag (or one large reclosable plastic bag)
1 cup of all-purpose flour and one teaspoon for dusting
1/2 cup of cornstarch
1/4 cup of pilsner (a lighter-style beer, like a Belgian white or Hefeweizen, etc.) or water
1/2 lemon, zested and juiced
1 cup of vegetable oil
30 mint leaves, finely chopped
1/2 cup of fresh peas, cooked and pureed
1 cup of sour cream
1/4 cup of heavy cream
Pinch of salt and pepper