Dungeness Crab with Fennel

• 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 jalapeno chile rings

1. In a large bowl, mix together all of the ingredients except tortillas and garnish and chill in the refrigerator.
2. Serve within 3 to 4 hours.
3. To serve, lay the tortillas side by side, open face and overlapping on a platter.
4. Divide the filling equally between the tortillas and top with salsa and garnish.
5. Grab, fold, and eat right away.
6. Or build your own taco: lay a tortilla, open face, in one hand.
7. Spoon on some filling, top with salsa and garnish, fold, and eat right away.

lump crabmeat, lemoninfused olive oil, fresh fennel, tomato, avocado, serrano chile, fresh basil, cilantro, salt, corn tortillas, fennel tops

Taken from www.epicurious.com/recipes/food/views/dungeness-crab-with-fennel-393953 (may not work)