Jersey Royal and Crab Cakes with Lemon Aioli

Delicate crab cakes featuring sweet Jersey Royal potatoes, fresh local crab meat, and a zesty lemon aioli. A true taste of Jersey!

Prep Time

20 minutes

Total Time

45 minutes

Calories

595 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.24/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Scrubbed, not peeled)

£2.75

250gFresh crab meat (white)(Locally sourced if possible)

£11.50

100gFresh crab meat (brown)(Locally sourced if possible, adds extra flavor)

£3.50

2tbspJersey butter(Unsalted)

£0.30

3 Spring onions(Finely chopped)

£0.60

2tbspFresh parsley(Finely chopped)

£0.40

1 Free-range egg(Lightly beaten)

£0.35

2tbspPlain flour(Plus extra for dusting)

£0.05

50gBreadcrumbs(Panko breadcrumbs recommended for extra crispness)

£0.25

1 Lemon(Zest and juice)

£0.60

150mlMayonnaise(Full-fat mayonnaise preferred)

£0.50

1tbspJersey milk

£0.03

To taste Salt

£0.01

To taste Black pepper

£0.02

2tbspOil(For frying)

£0.10

Total Cost

£20.96

£5.24 per serving

Instructions

1.
Boil the Jersey Royal potatoes in salted water until tender (approximately 15-20 minutes). Drain well and allow to cool slightly. Once cool enough to handle, shred the potatoes using a box grater or coarse shredding disk in a food processor.
2.
In a large bowl, combine the shredded Jersey Royals, white crab meat, brown crab meat, melted Jersey butter, chopped spring onions, and chopped parsley. Season with salt and pepper.
3.
Add the beaten egg and flour to the crab mixture and mix gently until just combined. Be careful not to overmix.
4.
Shape the mixture into 8 equal-sized crab cakes. Gently press them down to flatten them slightly.
5.
Place the breadcrumbs in a shallow dish. Dredge each crab cake in the breadcrumbs, ensuring they are evenly coated.
6.
Heat the oil in a large frying pan over medium heat. Carefully place the crab cakes in the pan and cook for 3-4 minutes per side, or until golden brown and heated through.
7.
While the crab cakes are cooking, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, and Jersey milk. Season with salt and pepper to taste.
8.
Serve the Jersey Royal and crab cakes immediately with the lemon aioli. Garnish with extra parsley and a lemon wedge if desired.

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My Notes

Nutrition Information

Nutrition per serving (337g)

595 kcal / 2490 kJ

Carbs

33g

13% of RDA

Fat

39g

56% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra flavor, add a pinch of cayenne pepper to the crab cake mixture.

If the crab cake mixture is too wet, add a little more flour or breadcrumbs.

The lemon aioli can be made ahead of time and stored in the refrigerator for up to 2 days.

Serve the crab cakes with a fresh green salad featuring local seasonal produce from Jersey for a complete meal.

Use fresh, high quality crab meat for the best flavor. Look for locally sourced crab from Jersey if possible.

Don't overcrowd the pan when frying the crab cakes. Cook them in batches to ensure they brown evenly.

Cooking Equipment

Large pot

Baking sheet

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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