I know I did a zucchini blossom recipe last week, forgive me for doing them in consecutive weeks. My friend Natalie gave me the idea to use crab meat and of course if Chef Natalie gives me an idea I run with it. So I did a crab, butter, breadcrumbs and Parmesan stuffing. I gave them to the crash test dummies and got the OK to place it on the blog. I hope you like it.

12 squash blossoms
8 ounces crab meat
4 ounces Parmesan cheese
6 ounces panko breadcrumbs
4 ounces dry white wine
8 ounces butter
1 teaspoon Old Bay Seasoning

In a sauce pan melt butter on medium heat.

Add crab meat and stir.

Add panko breadcrumbs and stir.

Add wine and stir.

Add Parmesan cheese and stir.

Cook for 3 minutes on low.

Remove pestle from inside of flower.

Stuff blossoms with crab mixture.

Cook in a 300 degree oven for 8 minutes.

Serve.