Jersey Royal Potato and Crab Cakes with Chilli Mayo

Delicious pan-fried crab cakes using the freshest Jersey Royal potatoes, served with a spicy chilli mayonnaise.

Prep Time

20 minutes

Total Time

45 minutes

Calories

485

Level

Easy

Yields

4 servings

Cost

£3.60

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Scrubbed, but not peeled)

£2.50

200gCrab meat(Fresh, white and brown meat mix)

£7.00

3Spring onions(Finely chopped)

£0.50

2tbspFresh parsley(Chopped)

£0.30

25gJersey butter

£0.35

2tbspJersey milk

£0.05

1Egg(Lightly beaten)

£0.30

50gBreadcrumbs(Fresh, white)

£0.20

2tbspPlain flour(For dusting)

£0.05

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.05

2tbspOil(For frying, vegetable or sunflower)

£0.10

4tbspMayonnaise(Good quality)

£0.25

1tspChilli sauce(To taste, sriracha or similar)

£0.10

1tspLemon juice(Freshly squeezed)

£0.10

As neededLocal Salad Leaves(To serve. Mixed leaves are ideal.)

£1.50

As neededCherry Tomatoes(To serve, halved)

£1.00

Total Cost

£14.40

£3.60 per serving

The Method

1
Boil the Jersey Royal potatoes in a large saucepan of salted water until tender. Drain well and return to the pan. Add the Jersey butter and Jersey milk, then mash until smooth.
2
Allow the mashed potato to cool slightly before adding the crab meat, spring onions, parsley, salt and pepper. Mix well.
3
Shape the mixture into 8 even-sized cakes. Dust lightly with plain flour.
4
Heat the oil in a large frying pan over a medium heat.
5
Fry the crab cakes for 3-4 minutes on each side, or until golden brown and heated through.
6
While the crab cakes are cooking, make the chilli mayonnaise. In a small bowl, combine the mayonnaise, chilli sauce, and lemon juice. Mix well.
7
Serve the Jersey Royal potato and crab cakes immediately, with the spicy chilli mayonnaise, fresh local salad leaves and cherry tomatoes.

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My Notes

Nutrition Information

Nutrition per serving (250g)

485 kcal / 2029 kJ

Carbs

39g

15% of RDA

Fat

26g

37% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Ensure the potatoes are well drained after boiling to prevent the crab cakes from being soggy.

Chill the crab cake mixture for 30 minutes before shaping to help them hold their shape during cooking.

Adjust the amount of chilli sauce to suit your preferred level of spice.

For a crispier finish, you can shallow fry the crab cakes in a mixture of butter and oil.

Cooking Equipment

Large saucepan

Large frying pan

Mixing bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Ensure the potatoes are well drained after boiling to prevent the crab cakes from being soggy.

Chill the crab cake mixture for 30 minutes before shaping to help them hold their shape during cooking.

Adjust the amount of chilli sauce to suit your preferred level of spice.

For a crispier finish, you can shallow fry the crab cakes in a mixture of butter and oil.

Jersey Royal Potato and Crab Cakes with Chilli Mayo

Ingredients

The Method