Dungeness Crab Tacos

Deselect All

Hazelnut Salsa:

1 cup grapeseed oil

4 ancho chiles, seeded and stemmed

2 morita chiles, seeded and stemmed

1 chile de arbol, seeded and stemmed

4 cloves garlic

1/2 cup hazelnuts

2 tablespoons sesame seeds

2 tablespoons rice vinegar

1 teaspoon sugar

Crab Cakes:

2 pints freshly picked Dungeness crab

3 ounces Japanese mayonnaise, such as Kewpie

2 cups fine yellow cornmeal

2 Fresno chiles, seeded and sliced

1 pound pencil asparagus, trimmed

Guacamole:

1 white onion, minced

2 tablespoons finely chopped fresh cilantro leaves

1 jalapeño, minced

Sea salt

1 lime, juiced

2 avocados

Tacos:

Neutral cooking oil, for frying

Two 10-ounce packages nixtamal tortillas

4 ounces slivered raw almonds

1 ounce sesame seeds