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.

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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!

Polenta Crusted Soft Shell Crab Wrap

Ingredients