Jersey Royal Potato and Crab Cakes with Lemon Aioli

Delicious and flavourful crab cakes featuring the unique sweetness of Jersey Royal potatoes and fresh local crab meat, complemented by a zesty lemon aioli. Perfect for a light lunch or starter.

Prep Time

20 minutes

Total Time

45 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.28/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

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Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, not peeled)

£2.75

250gFresh Local Crab Meat(White and brown crab meat mix)

£9.50

2tbspJersey Milk

£0.10

25gJersey Butter

£0.35

2Spring Onions(Finely chopped)

£0.50

2tbspFresh Parsley(Finely chopped)

£0.40

1Lemon(Zest and juice)

£0.60

1Egg(Lightly beaten)

£0.30

50gBreadcrumbs(Fresh, from a local bakery if possible)

£0.30

100mlMayonnaise(Full fat for best flavour)

£0.40

1cloveGarlic(Crushed)

£0.10

2tbspOlive Oil

£0.20

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

OptionalLocal Salad Leaves(For serving)

£1.50

Total Cost

£17.10

£4.28 per serving

Instructions

1.
Boil the Jersey Royal potatoes in salted water until tender. Drain well and let them cool slightly.
2.
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.
3.
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.
4.
In a large bowl, combine the mashed potatoes, crab meat, spring onions, parsley, lemon zest, salt, and pepper. Mix gently but thoroughly.
5.
Shape the mixture into 8 equal-sized crab cakes. Dip each cake in the beaten egg, then coat evenly with the breadcrumbs.
6.
Heat the olive oil in a large frying pan over medium heat.
7.
Fry the crab cakes for 3-4 minutes per side, or until golden brown and heated through.
8.
Alternatively, bake the crab cakes in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.
9.
Serve the Jersey Royal potato and crab cakes immediately with the lemon aioli and a side of local seasonal salad leaves (optional).

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My Notes

Nutrition Information

Nutrition per serving (275g)

635 kcal / 2657 kJ

Carbs

39g

15% of RDA

Fat

43g

61% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Don't overwork the potato mixture, as this can make the crab cakes tough.

Ensure the oil in the pan is hot enough before adding the crab cakes, to ensure they crisp up nicely.

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

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

Cooking Equipment

Large saucepan

Large bowl

Frying pan

Whisk

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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