Crab Molotes with California Avocado Tomatillo Salsa

Serves: 6


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)

*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