In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '1 1/2 pounds medium zucchini', '1 small bunch fresh dill', '1/2 pound snow crabmeat',<sep> directions: 'Wash zucchini thoroughly.', 'Trim ends and cut zucchini into 1/2-inch-thick slices.', 'Place in a large saucepan.', 'Wash dill and chop finely to yield 1/4 cup, reserving remaining sprigs.', 'Add to pot with half the crabmeat and any accumulated juices.', 'Add 1 1/4 cups water and 1 teaspoon kosher salt.', 'Water will not completely cover zucchini.', 'Bring to a rapid boil.', 'Lower heat to medium and cover pan.', 'Cook for 20 minutes, or until zucchini is very soft.', 'Let cool for 5 minutes.', 'Transfer contents to a blender.', 'Process for several minutes until very smooth.', 'Mixture should thicken and become foamy.', 'Add salt and freshly ground black pepper to taste and refrigerate, covered, for several hours or until very cold.', 'Serve soup in chilled soup bowls with a mound of remaining crabmeat in center of each serving.', 'Garnish with reserved fresh dill sprigs.'
Zucchini Bisque with Snow Crab

ingredients: '2 pounds beets (about 3 very large or 4 to 6 medium)', '2 teaspoons coarsely chopped fresh rosemary', 'Salt and freshly ground black pepper', '1/2 cup flour', '2 tablespoons butter or olive oil', 'Minced fresh parsley or a few rosemary leaves for garnish',<sep> directions: 'Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.', 'Begin preheating a 12-inch nonstick skillet over medium heat.', 'Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.', 'Add about half the flour; toss well, add the rest of the flour, then toss again.', 'Put the butter in the skillet and heat until it begins to turn nut-brown.', 'Scrape the beet mixture into the skillet and press it down with a spatula to form a round.', 'With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.', 'Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan.', 'Continue to cook, adjusting the heat if necessary,.', 'until the second side is browned, another 10 minutes or so.', 'Garnish, cut into wedges, and serve hot or at room temperature.'
Beet Roesti with Rosemary

ingredients: '1 (2 1/2-3 lb) roasting chickens, cut up', 'Seasoned Flour Mix', '1/4 teaspoon poultry seasoning', '1 1/2 teaspoons pepper', '1 1/2 teaspoons paprika', '1 1/2 cups flour', '1 tablespoon garlic salt', 'Batter', '1/2 teaspoon salt', '2/3 cup flour', '1 egg yolk, beaten', '1/8 teaspoon pepper', '3/4 cup water', 'Crisco (for frying)',<sep> directions: 'Combine all Seasoned Flour Mixand set aside.', 'Combine Batter ingredients.', 'Heat Crisco to 365F.', 'Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.'
Loretta Lynn'S Crispy Fried Chicken