Pattypan Squash with Crabmeat and Soybean Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The basic techniques I learned at FCI have served me well as I have focused on cooking seasonally with local ingredients. Although I now grow the vegetables that I use in our kitchens, fresh pattypan squash and soybeans are available from specialty grocers, as are lemon confit and basil oil.


  • Four 5–7.5 centimeter (2- to 3-inch) round pattypan squash
  • 115 grams<


Prepare your mise en place.

Using a mandoline, cut each squash into 6 very thin slices. Set aside.

In a small mixing bowl combine the crab, 15 milliliters (1 tablespoon) of the balsamic vinegar, the olive oil, mint, and tarragon. Season with salt and pepper to taste and toss to combine. Set aside.

Combine the remaining 60 milliliters (¼ cup) vinegar with th