For a crispy treat, try these quickly fried, bullet-shaped turn-overs filled with smoky crabmeat. Serve them with Tomatillo-California Avocado Salsa.
Crab Molotes with California Avocado Tomatillo Salsa
Total Time: 15 min
Ingredients2 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.
Copyright © Ivy Stark/Dos Caminos
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados