Polenta Crusted Soft Shell Crab Wrap Recipe

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
500	g	Flat Leaf Parsley
50	g	Garlic Clove
300	mL	Extra Virgin Olive Oil
100	mL	Red Wine Vinegar
200	mL	Lemon Juiced
100	g	Diced Red Onion
100	mL	Spicy Tomato Vinaigrette
500	g	Polenta
500	g	White Wings Plain Flour
50	g	Salt
50	g	Pepper
10	each	Soft Shell Crab
20	L	Fortune Canola Oil
200	mL	ETA Mayonnaise
330	g	Lychees Whole (tin)
600	g	Shaved Fennel
450	g	Mizuna
10	each	Helga’s mixed grain wrap

Method

Step 1

For the Chimmi Churri, finely chop the parsley, mince the garlic, and dice the onion. Add to a bowl with the extra virgin olive oil, red wine vinegar, lemon juice and season with salt and pepper. Mix well.

Step 2

Mix the polenta, White Wings flour, salt and pepper in a large bowl.

Step 3

Place the soft shell crab back down and cut into four. Toss in the polenta flour.

Toss Crab in Polenta Mix Polenta Mixed Crab

Step 4

Shake excess flour off the crab before placing the crab pieces into the deep fryer for one and a half minutes or until golden brown. Leave on paper towel.

Fry Polenta Crab

Step 5

Add the chimmi churri mix to the ETA Mayonnaise and mix well.

Chimichurri Mayonnaise

Step 6

Spread the aioli along the middle of wrap, add the mizuna, shaved fennel, sliced lychees and crab. Drizzle with the spicy tomato vinaigrette.

Wrap assembly Wrap Ingedients

Step 7

Use leftover aioli on one side of the wrap as a glue, before folding.

Folding the Wrap Polenta Crusted Soft Shell Crab Wrap

Message from chef Leigh Roberson

The freshness of the lychees, fennel and vinaigrette give this wrap a summery vibe, while the crab hints of the ocean. Combine with the zingy chimmi churri and you’ve got major flavour!

See more ideas from Leigh Roberson

2nd February 2017

Polenta Crusted Soft Shell Crab Wrap

Ingredients