All Categories

Crab Molotes with California Avocado Tomatillo Salsa

Crab Molotes with California Avocado Tomatillo Salsa


Total time:

15 min

Prep time:


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.


Serving Size: 6

2 cups salsa verde (see make-ahead recipe below)
1 ripe, Fresh California Avocado, peeled and seeded
As needed kosher salt
As needed 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
As needed 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
As needed 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
As needed Crab Molotes Filling (see make-ahead recipe above)
As needed California Avocado Tomatillo Salsa (see make-ahead recipe above)

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • Appetizers
  • avocado salsa
  • chef recipes
  • cinco de mayo
  • crab
  • salsa
  • seafood
  • tomatillo

About the author


1 ratings

Recent pages: