Crab Taquitos with Avocado-Grapefruit Relish

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

For 1 plate; add 1.5 oz. (#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.

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

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

Combine ingredients in a mixing bowl and gently fold together, place in an airtight container under refrigeration for assembly.

Place egg yolks, garlic, cumin, cayenne, lime juice and red wine vinegar in a food processor and process for 30 seconds. While the blade is spinning slowly add olive oil in a thin stream until all is incorporated and aioli is thick, adjust seasoning to taste.