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
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.