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Crab Stuffed Zucchini Boats with Lobster Bisque
2016-03-14 15:55:02
Serves 2
Nino’s is going to do most of the heavy lifting on this recipe. Not only will this recipe satisfy the seafood lover in your family, but it’s also elegant enough for a formal meal.
Ingredients
- 2 Medium-Size Zucchini (1 ½” dia.)
- 4 Crab Cakes from Nino’s Seafood Department
- 1 Pint Nino’s Premium Lobster Bisque
- ¼ Cup Parmesan Cheese
Instructions
- Pre-heat oven to 375 F.
- Choose as straight a zucchini as possible to be sure it will lie flat. In any case, it is also helpful if you trim an ever-so-slight flat spot on the underside of each one to ensure they won’t roll.
- Wash each zucchini, and then slice off the top ¼ to 1/3 of each zucchini—end to end. Then, using a small spoon, hollow out the center of each, leaving a ¼” thick wall to ensure adequate structure.
- Tear apart the crab cakes and fill the empty cavity of each zucchini, mounding any additional to make each slightly overfilled.
- Place the stuffed zucchini side by side in an appropriately sized casserole or oven-safe dish.
- Heat the lobster bisque, and then pour it over and around the zucchini. Sprinkle the zucchini with the grated Parmesan cheese.
- Tent the casserole lightly with foil and bake in a 375 F. oven for approximately 30 minutes or until the crab stuffing is heated through and the zucchini is soft and tender.
- Serve 1 stuffed zucchini per person, with sauce.
Nino Salvaggio https://www.ninosalvaggio.com/