Crab Molotes with California Avocado Tomatillo Salsa - California Avocados

Ingredients

• 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)