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Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

['8 ounces Peekytoe crabmeat', '2 tablespoons crème fraîche', '1 lemon, zested and juiced', '1 tablespoon thinly sliced chives', 'fine sea salt and freshly ground white pepper', '"piment dEspelette", 12 large zucchini flowers, stamens removed', '1 tablespoon water', '6 tablespoons unsalted butter', '1/2 tablespoon Dijon mustard', '1/2 tablespoon whole grain mustard', 'fine sea salt and freshly ground white pepper', '1 tablespoon thinly sliced chives']

Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.

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