2 Dressed Crabs
2 Spring Onions, thinly sliced
1 Tbsp Harissa
1/4 Preserved Lemon
Filo Pastry
Finely chop the peel of the preserved lemon. Mix the crab meat, spring onions, harissa and lemon together in a bowl. Season to taste. Divide the mixture into four portions. Lay each portion on a sheet of the pastry and wrap into a flat rectangular parcel. Fry in 100ml of oil until golden brown.
Try serving on a bed of lentil salad.
