Lunch: Jumbo Lump Crab Taco, Pickled Chiles and Avocado

Ingredients

Crab Salad
1 pint unpasteurized jumbo lump crabmeat, picked through for shells
1/2 small bunch fresh chives, thinly sliced
2 limes, zested and juiced
Freshly cracked black pepper
Extra-virgin olive oil
3 to 4 pickled Fresno chiles, minced
Kosher salt
Guacamole
2 cloves garlic, smashed and minced
Kosher salt
Freshly cracked black pepper
1 lime, juiced
1 avocado, halved, pitted and peeled
Extra-virgin olive oil
Taco assembly
Blended oil, for frying
12 wonton wrappers
Pickled onions, for garnish
Fresh cilantro leaves, for garnish

Instructions

In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed.

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