Crab Molotes with California Avocado Tomatillo Salsa

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

1. 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

1. 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

1. 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

1. 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).
2. 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.
3. 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.
4. Serve topped with California Avocado Tomatillo Salsa.

Copyright © Ivy Stark/Dos Caminos