Creamy crab Rangoon squash blossoms from Gather & Graze: 120 Favorite Recipes for Tasty Good Times (page 144) by Stephanie Izard and Rachel Holtzman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imlopez93 on August 19, 2025

    You'll need either very large squash blossoms or significantly more than 10 for this recipe. I have 1 quart of filling left after filling 10 blossoms. Also, the batter doesn't make sense, 2 cups of flour, 2 cups of corn starch, and only 12 oz. of beer make a dough, not a batter you can dip anything in. I had to add seltzer to make it thin enough to dip the blossoms in. One minute is not nearly enough to cook these; go by sight and follow "until golden"; lastly, make sure they don't burst while frying, or you may get lava-hot oil spitting in your face. Fun concept, but this recipe is a mess.

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