Polenta Crusted Soft Shell Crab Wrap

Goodman Fielder Food Service
Polenta Crusted Soft Shell Crab Wrap

Polenta Crusted Soft Shell Crab Wrap

A crunchy polenta crusted crab wrap highlighted with crisp fennel salad, sweet lychees and creamy whole egg mayonnaise.
Makes 10, scale as needed.


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


Crab Wrap Raw Ingredients

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 MixPolenta 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 assemblyWrap Ingedients

Step 7

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

Folding the WrapPolenta Crusted Soft Shell Crab Wrap

Message from chef Leigh Roberson

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!

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