1 cup mild olive oil (or a mixture of olive oil and canola oil)
2 tablespoons unsalted butter
Begin whisking the egg yolk with your dominant hand, holding the measuring cup of oil in your other hand.
When all of the oil has been incorporated, stir in the minced garlic and chile, and season to taste with salt and lemon juice.
When the butter has melted, add the carrots, celery and shallots, season with salt and pepper and cook, stirring, until the vegetables are soft but not browned, about 10 minutes.
Pour a small film of vegetable oil into a small frying pan; When the oil is hot, fry the tortillas one at a time just until pliable, flipping once, about 30 seconds total.
(If you don’t want to fry the tortillas, you can wrap them in a clean kitchen towel and microwave them until pliable, 30 seconds to 1 minute.) Place about 3 tablespoons of the crab mixture in a line about one-third of the way from the bottom edge of each tortilla.
To keep the tortillas rolled up, place 3 of the rolls side by side and pierce through all of them with two evenly spaced wooden skewers.
In a heavy-bottom pot suitable for deep frying, pour canola oil to a depth of 1½ inches and turn the burner to medium-high.
Heat the oil until it starts to ripple; test the temperature by gently submerging a set of skewered taquitos – the oil should start quickly bubbling on contact.
Per serving: 466 calories, 23 g protein, 44 g carbohydrates, 23 g fat, 68 mg cholesterol, 312 mg sodium, 7 g fiber.