Jersey Royal and Crab Croquettes with Lemon Aioli

Boil the Jersey Royal potatoes in salted water until tender. Drain well and allow to steam dry for a few minutes.

While the potatoes are still warm, mash or rice them until smooth. Add the Jersey butter and milk, and mix well to combine.

Gently fold in the crab meat, spring onion, and parsley into the mashed potato mixture. Season to taste with salt and pepper.

Place the potato mixture in the refrigerator for at least 30 minutes to firm up.

While the potato mixture is chilling, prepare the lemon aioli: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, and minced garlic. Season to taste with salt and pepper. Set aside.

Remove the potato mixture from the refrigerator and form it into small, evenly sized croquettes (about 4cm long).

Set up a breading station: Place the plain flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third dish.

Dredge each croquette in the flour, then dip it in the egg, and finally coat it thoroughly in the panko breadcrumbs.

Heat the vegetable oil in a deep fryer or large frying pan to 180°C (350°F).

Carefully add the croquettes to the hot oil and fry for 3-4 minutes, or until golden brown and crispy on all sides. Do not overcrowd the pan.

Remove the croquettes from the oil and drain them on paper towels.

Serve the Jersey Royal and Crab Croquettes immediately with the lemon aioli.