Jersey Royal Potato and Crab Cakes with Remoulade Sauce

Delicious and crispy crab cakes featuring the unique flavour of Jersey Royal potatoes, served with a creamy homemade remoulade sauce. A taste of Jersey in every bite!

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

6 items

Cost

£4.81/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed and unpeeled)

£2.50

250gFresh Crab Meat(White and brown meat mixed, picked over for shells)

£9.00

25gJersey Butter(Plus extra for frying)

£0.40

1Shallot(Finely chopped)

£0.25

2tbspFresh Parsley(Finely chopped)

£0.30

1tbspFresh Chives(Finely chopped)

£0.40

1Lemon(Zest and juice of half)

£0.60

1Egg(Lightly beaten)

£0.25

2tbspPlain Flour(Plus extra for coating)

£0.05

50gBreadcrumbs(Panko or homemade, for coating)

£0.20

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

150mlMayonnaise(Good quality)

£0.50

1tbspJersey Milk(Optional - to loosen mayonnaise if needed)

£0.05

1tspDijon Mustard

£0.10

1tbspCapers(Drained and chopped)

£0.30

2Gherkins(Finely chopped)

£0.20

1tspFresh Tarragon(Finely chopped)

£0.50

To serveLocal Salad Leaves(Optional, for serving.)

£1.50

To serveSeasonal Local Vegetables(Asparagus, Green beans etc. Optional for serving.)

£2.00

Total Cost

£19.25

£4.81 per serving

Instructions

1.
Boil the Jersey Royal potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
2.
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.
3.
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.
4.
Mix all the ingredients together gently but thoroughly. Be careful not to overmix.
5.
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.
6.
Heat some Jersey butter in a large frying pan over medium heat.
7.
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.
8.
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.

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My Notes

Nutrition Information

Nutrition per serving (325g)

650 kcal / 2720 kJ

Carbs

43g

17% of RDA

Fat

42g

60% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

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

To prevent the crab cakes from sticking to the pan, make sure the pan is hot and the butter is melted before adding them.

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

For a healthier option, bake the crab cakes in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 15-20 minutes, or until golden brown.

Cooking Equipment

Large pot

Large bowl

Frying pan

Small bowl

Whisk

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

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

To prevent the crab cakes from sticking to the pan, make sure the pan is hot and the butter is melted before adding them.

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

For a healthier option, bake the crab cakes in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 15-20 minutes, or until golden brown.

Jersey Royal Potato and Crab Cakes with Remoulade Sauce

Ingredients

Instructions