Crab Molotes with California Avocado Tomatillo Salsa

HomeRecipesMeals & DishesAppetizersCrab Molotes with California Avocado Tomatillo Salsa

Total Time: 15 min

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Cook Time: 15 min

For a crispy treat, try these quickly fried, bullet-shaped turn-overs filled with smoky crabmeat. Serve them with Tomatillo-California Avocado Salsa.

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Serves: 6

Ingredients
Instructions

2 cups salsa verde (see make-ahead recipe below) 1 ripe, Fresh California Avocado, peeled and seeded As needed kosher salt Salsa Verde 1 cup baby arugula leaves 1/4 bunch flat-leaf parsley, coarsely chopped 2 sprigs marjoram leaves, coarsely chopped 1 orange, zested 1 anchovy fillet, rinsed well 1 clove garlic 1/2 tsp. pepper 1/4 tsp. salt 1/4 cup extra-virgin olive oil Molotes Filling 1 lb. lump crabmeat, picked over 1/4 cup high-quality mayonnaise 1/4 cup crème fraîche or sour cream 2 Tbsp. chopped flat-leaf parsley 2 Tbsp. snipped fresh chives 1 Tbsp. Dijon mustard 2 tsp. freshly squeezed lemon juice 2 tsp. hot smoked paprika, such as Pimentón de la Vera As needed Salt and freshly ground black pepper, to taste Crab Molotes 1 lb. masa harina 2 cups warm water 1/2 Tbsp. salt 3 cups vegetable oil, for deep-fat frying As needed Coarse sea salt, to garnish Crab Molotes Filling (see make-ahead recipe above) As needed California Avocado Tomatillo Salsa (see make-ahead recipe above)

California Avocado Tomatillo Salsa
Prepare this salsa fresh each time before serving.

Combine 2 cups of salsa verde in the jar of an electric blender, with avocado and purée until smooth; season to taste with salt.

Salsa Verde Instructions

Pulse the arugula leaves, parsley, marjoram, basil, orange zest, anchovy, garlic, pepper, salt, and olive oil in a food processor until blended and chunky-smooth.

Molotes Filling Instructions

In a bowl, gently stir the crab, mayonnaise, crème fraîche, parsley, chives, mustard, lemon juice, and paprika together until just blended. Don’t over mix. Season to taste with salt and pepper; set aside.

Crab Molotes Instructions

In a large bowl, mix the masa harina, water and salt together into a smooth, uniform-textured dough that doesn’t stick to your hands, about 10 minutes; slowly add more water, if needed. Roll the dough into golf ball–size balls (about 2 ounces each).
Using a tortilla maker lined on the top and inside bottom with plastic wrap press each ball into a disk about 4 1/2 to 5 inches in diameter. Otherwise, pat them out with your fingers. Fill each with a rounded tablespoon of the filling, fold the dough over to cover the filling, seal the edges tightly, and form into a bullet shape.
Pour about 3 inches of oil into a large deep skillet or deep fat fryer and heat until hot, about 375˚F on an instant-read thermometer. Add about 4 molotes at a time so the oil remains hot; cook until golden brown and hot in the center, about 3 minutes. Carefully remove with a slotted spoon, drain on paper towels, sprinkle with coarse salt. The molotes may be kept in a slow oven for up to 10 minutes.
Serve topped with California Avocado Tomatillo Salsa.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.