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Soft Shell Crab Wrap With Hummus & Pickled Cucumber

Regan Porteous, executive chef of Riley Street Garage in Sydney, shares his recipe for the perfect midnight snack: Soft Shell Crab Wrap With Hummus & Pickled Cucumber.

Soft Shell Crab Wrap With Hummus & Pickled Cucumber

1 soft shell crab

50g potato starch

1 Lebanese bread or tortilla wrap

1 tbsp hummus

1 tbsp garlic aioli

1.5 tbsp pickled cucumber

fresh parsley

lemon juice

Defrost the soft shell crab in water and remove its gills just under the back shell

Generously coat the crab in Potato starch and fry in hot oil at 180 degrees Celsius until crisp (approximately 3 minutes).

Drain the soft shell crab on a paper towel and season with salt.

Lightly toast your wrap over a gas flame or hot pan, before building your wrap with hummus, pickles, crab, aioli, parley and lemon.

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