Softshell crab wrap with wasabi mayo
Crispy softshell crab cooked in butter, olive oil, and chili, served in a warm organic wrap with fresh coriander, red onion, and homemade wasabi mayonnaise.
What you need
How Maurice does it
- 1
Warm the flatbreads on a griddle or in a dry pan over medium heat until soft and pliable. Set aside.
- 2
Pat the softshell crabs dry with paper towels. Season lightly with salt and black pepper.
- 3
Heat butter and olive oil in a large pan or on a griddle over medium heat until the butter is foaming.
- 4
Place the crabs in the pan and cook for about 4 minutes per side, until the shells are browned and crispy.
- 5
Add the sliced red and green chili peppers to the pan during the last 2 minutes of cooking.
- 6
Remove the crabs from the heat and let them rest for a minute. Then cut the crab meat into bite-sized pieces.
- 7
To assemble, place the crab pieces on a warm flatbread. Top with sliced red onion, chopped coriander, and a drizzle of wasabi mayonnaise.
- 8
Roll the flatbread tightly into a wrap. Cut into smaller pieces if desired and serve immediately.
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