Dungeness Crab with Fennel

Name: Dungeness Crab with Fennel
Yield: makes 12 (5 1/2-inch) tacos
Ingredients: 8 ounces fresh Dungeness lump crabmeat (avoid frozen), picked over for shells; 2 tablespoons lemon-infused olive oil (page 162); 1/2 cup diced fresh fennel (reserve the feathery tops for garnish); 1 Roma tomato (about 4 ounces), cut into 1/4-inch dice; 1 large avocado, peeled, pitted, and cut into 1/4-inch dice; 1 large serrano chile, chopped with seeds; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh cilantro leaves; Pinch of fine sea salt; 12 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Chopped fennel tops or pickled jalapeño chile rings

January 26, 2012

Mexico is blessed with one of the largest coastlines in the world, touching two oceans and two seas. Consequently, it has a very rich and diverse seafood culture. One of the centers for great seafood eating, including crab, is the Atlantic port Veracruz. Seafood vendors populate the market, their counters painted in the hottest tropical colors and the marinated catch of the day displayed in huge sundae glasses. Order mariscos of just one type or mix and match—the vendors compete with one another to make bigger cocktails in their own special way. When shopping for fennel, look for ones with tops intact; they add extra freshness to a recipe and a more complete fennel taste. If you cannot find fennel with tops, garnish with one teaspoon chopped fresh tarragon. For extra splash at a more formal party, slices of black truffles (if you want to splurge) or a few drops of truffle oil add elegance.

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