Jersey Royal Potato and Crab Cakes with Lemon Aioli

Boil the Jersey Royal potatoes in salted water until tender. Drain well and let them cool slightly.

While the potatoes are cooling, prepare the lemon aioli: In a small bowl, whisk together the mayonnaise, crushed garlic, lemon zest, and lemon juice. Season to taste with salt and pepper. Cover and refrigerate.

Once the potatoes are cool enough to handle, roughly mash them with the Jersey milk and butter. Do not over-mash, you want to retain some texture.

In a large bowl, combine the mashed potatoes, crab meat, spring onions, parsley, lemon zest, salt, and pepper. Mix gently but thoroughly.

Shape the mixture into 8 equal-sized crab cakes. Dip each cake in the beaten egg, then coat evenly with the breadcrumbs.

Heat the olive oil in a large frying pan over medium heat.

Fry the crab cakes for 3-4 minutes per side, or until golden brown and heated through.

Alternatively, bake the crab cakes in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.

Serve the Jersey Royal potato and crab cakes immediately with the lemon aioli and a side of local seasonal salad leaves (optional).