INGREDIENTS

24 each  6" Yellow Corn Tortillas (06942)  
26 oz. Lump Crab Meat  
2 oz.  Shallots , diced 
3 oz.  Poblano Pepper , seeded and diced 
2 Tbsp. Fresh Oregano , rough chopped 
1/3 cup Fresh Parsley , rough chopped 
Cumin-Lime Aioli , see related recipe   
 Salt and Pepper to taste  
Avocado-Grapefruit Relish , see related recipe 

DIRECTIONS

1.) Mix lump crab meat with shallots, poblano, herbs and 4 ounces of cumin-lime aioli, gently fold together, adjust seasoning with salt and pepper.

2.) For 1 plate; add 1.5 ounces (#20 scoop) across the middle of the corn tortillas and roll into cylinder shaped taquitos, secure with toothpicks. Repeat with second tortilla for a 2 piece order.

3.) Fry taquitos for 2:45-3:00 minutes at 350° F, or until internal temperature reaches 160° F.

4.) Serve with 2 ounces of avocado-grapefruit relish and an additional drizzle of cumin-lime aioli.

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