2 cups salsa verde (see make-ahead recipe below)

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1 ripe, Fresh California Avocado, peeled and seeded

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As needed kosher salt

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1 cup baby arugula leaves

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1/4 bunch flat-leaf parsley, coarsely chopped

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2 sprigs marjoram leaves, coarsely chopped

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1 orange, zested

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1 anchovy fillet, rinsed well

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1 clove garlic

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1/2 tsp. pepper

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1/4 tsp. salt

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1/4 cup extra-virgin olive oil

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1 lb. lump crabmeat, picked over

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1/4 cup high-quality mayonnaise

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1/4 cup crème fraîche or sour cream

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2 Tbsp. chopped flat-leaf parsley

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2 Tbsp. snipped fresh chives

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1 Tbsp. Dijon mustard

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2 tsp. freshly squeezed lemon juice

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2 tsp. hot smoked paprika, such as Pimentón de la Vera

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As needed Salt and freshly ground black pepper, to taste

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1 lb. masa harina

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2 cups warm water

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1/2 Tbsp. salt

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3 cups vegetable oil, for deep-fat frying

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As needed Coarse sea salt, to garnish

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Crab Molotes Filling (see make-ahead recipe above)

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As needed California Avocado Tomatillo Salsa (see make-ahead recipe above)

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.