Jersey Royal Potato and Crab Cakes with Remoulade Sauce

Boil the Jersey Royal potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and let cool slightly.

While the potatoes are cooling, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, gherkins, tarragon, and a squeeze of lemon juice. Season with salt and pepper to taste. Add a little Jersey milk to loosen if needed. Set aside.

Once the potatoes are cool enough to handle, roughly mash them in a large bowl, leaving some chunks for texture. Add the crab meat, melted Jersey butter, chopped shallot, parsley, chives, lemon zest, beaten egg, and flour. Season generously with salt and pepper.

Mix all the ingredients together gently but thoroughly. Be careful not to overmix.

Shape the mixture into 8 equal-sized crab cakes. Place them on a baking sheet lined with parchment paper. Sprinkle breadcrumbs on a plate and gently coat each crab cake with the breadcrumbs, pressing lightly to adhere.

Heat some Jersey butter in a large frying pan over medium heat.

Fry the crab cakes in batches for 3-4 minutes per side, or until golden brown and heated through. Be careful not to overcrowd the pan.

Serve the Jersey Royal potato and crab cakes immediately with a generous dollop of remoulade sauce, some fresh local salad leaves and any seasonal local vegetables.