Zucchini and Crab Velouté: A Delicate Seafood Cream

Are you looking for a dish that combines delicacy and flavor? Today, I’ll guide you through the preparation of a velouté that embraces the sweetness of zucchinis and the intensity of the sea. Let me introduce you to a smooth cream enriched with a surprising ingredient: crab meat.

I still remember when, on a cool summer evening, my grandmother served me this dish for the first time. Her kitchen was filled with the inviting aroma of freshly picked zucchinis from the garden and the crab meat lightly frying in golden butter. Every spoonful was a dive into that childhood memory, amidst tales of the sea and familiar laughter.

Now it’s your turn: immerse yourself in this culinary experience where creamy textures and sea flavors blend perfectly. Follow step by step the detailed instructions to bring not only a nourishing meal to your table, but also a memorable moment. Get ready to delight your palate with something more than just a simple cream; you’re about to discover how to transform simple ingredients into pure gastronomic poetry.

Recipe Notes

• EASE: Quick and simple recipe to whip up.
• PROS: A light and sophisticated dish, perfect for a classy lunch or dinner.
• CONS: Requires the use of various kitchen utensils.
• PREPARATION: Few steps and short cooking times.
• NUTRITIONAL NOTES: Approximately 250 calories per serving.

Notes on the Recipe’s Ingredients

• Courgettes: packed with fiber and vitamins, perfect for a light, creamy texture
• Crab Meat: provides protein and a unique sea flavor
• Leek: adds an aromatic touch to the courgette cream
• Rice Flour: gluten-free, ideal for lightly thickening the cream
• Egg Yolk and Heavy Cream: add creaminess to the preparation
• Vegetable Broth: aromatic base to enrich the flavor of the cream
• Olive Oil, Salt, and Pepper: to season the cream during cooking

Nutritional Benefits

Let’s discover the perks of this delightful crab and zucchini cream:

• Rich in protein thanks to the crab meat.
• Packed with vitamins and minerals from the zucchini and leek.
• Low in calories, approximately 250 Kcal per serving.
• Low in saturated fats, perfect for a balanced diet.
• Rice flour provides a gluten-free thickening alternative.
• Calcium and vitamin D from the egg yolk and milk.

Recipe Cream of Zucchini with Crab Meat

A delicious zucchini cream with crab meat, enhanced by the crunchy touch of toasted pine nuts. A refined and simple dish, perfect for delighting the palate with a nutty flavor that complements the main ingredients.

Servings 4

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

• 500 g Zucchini
• 180 g Crab Meat Canned
• 100 g Leek
• 25 g Rice Flour
• 1 Knob Butter
• 1 Egg Yolk Egg Yolk
• A Splash Milk
• 10 cl Cream Liquid
• 100 cl Vegetable Stock
• to taste Olive Oil
• to taste Salt
• to taste Pepper

Instructions

• Start by cleaning the zucchinis, removing the seeds and thinly slicing them.
• Chop the leek and sauté it in a pan with a drizzle of olive oil and a knob of butter until it becomes translucent.
• Add the zucchinis to the pan and pour in the vegetable broth. Let it cook for about 15 minutes over medium heat.
• Once cooked, pass the zucchinis and leek through a vegetable mill, collecting the obtained cream in another pot.
• Bring the cream to a boil again, then thicken it with the rice flour previously diluted in cold milk. Cook for another 10 minutes.
• Turn off the heat and gently incorporate the beaten egg yolk with the heavy cream into the cream, stirring well to avoid lumps. Season with salt and pepper to taste.
• In a small pan, sauté the drained crab meat in a knob of butter until golden brown.
• Serve the cream in deep plates, garnishing each with the sautéed crab meat and, if desired, with thin slices of raw zucchini as decoration.

Notes

To add a crispy touch to the dish, you can toast pine nuts in a non-stick pan without adding any fats and sprinkle them over the cream before serving. This will not only add texture but also a nutty flavor that pairs perfectly with the zucchini and crab meat.

Author: Tips4Food

Calories: 250kcal

Course: Soups and Creams

Keyword: Calories, Crab Meat, Egg Yolk, Food mill, Leek, Milk, Plating, Preparation time, Raw Zucchini Pieces, Rice Flour, Sauté, Sautéed Crab Meat, Toasted pine nuts, Vegetable broth, Whipping Cream, Zucchini Cream

Variations for Zucchini Cream with Crab Meat

Try these variations to personalize the basic recipe:

• Add a squeeze of lemon for a fresh and tangy touch.
• Replace the crab meat with shrimp or clams for a different flavor.
• Sprinkle some curry powder for an exotic and spicy twist.

Frequently Asked Questions about the Recipe

If you have any questions about making the creamy zucchini with crab meat, you’ll find answers to the most common questions here.

What can I use as a substitute for rice flour?

You can replace rice flour with the same amount of cornstarch or wheat flour.

Can I use fresh crab meat instead of canned?

Yes, you can use fresh crab meat, but make sure it’s well cleaned and cooked before adding it to the creamy zucchini.

How can I store leftovers of the creamy zucchini?

You can store the leftovers of the creamy zucchini in the fridge for up to 2 days in an airtight container. Reheat it on low heat before serving it again.