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
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
Blended oil, for frying
12 wonton wrappers
Pickled onions, for garnish
Fresh cilantro leaves, for garnish
2 pounds chilies
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves
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