Jersey Royal Potato and Jersey Crab Arancini with Saffron Aioli

Crispy arancini filled with creamy Jersey Royal potato and sweet Jersey crab, served with a vibrant saffron aioli. A delightful taste of Jersey!

Prep Time

30 minutes

Total Time

1 hour

Calories

875 kcal

Difficulty

Medium

Equipment

5 items

Cost

£5.91/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Jersey•Italian

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and diced)

£2.75

200gArborio Rice(Risotto rice)

£0.70

200gJersey Crab Meat(Fresh, cooked, and picked)

£9.50

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

100mlDry White Wine(Optional)

£0.60

1litreVegetable Stock(Hot)

£0.85

50gJersey Butter(Unsalted)

£0.90

50gParmesan Cheese(Grated)

£1.75

2tbspFresh Parsley(Chopped)

£0.40

2Eggs(Beaten)

£0.70

100gPlain Flour

£0.15

150gBreadcrumbs(Panko breadcrumbs recommended)

£0.45

500mlVegetable Oil(For deep frying)

£1.20

150mlMayonnaise(Good quality)

£0.50

PinchSaffron Threads(Soaked in 2 tbsp hot water)

£2.50

1tspLemon Juice(Freshly squeezed)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£23.65

£5.91 per serving

Instructions

1.
**Prepare the Risotto:** Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. Add the diced Jersey Royal potatoes and cook for another 5 minutes.
2.
Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly.
3.
If using, pour in the white wine and let it evaporate, stirring occasionally.
4.
Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This will take about 20-25 minutes. The rice should be creamy and al dente.
5.
Remove from the heat and stir in the Jersey crab meat, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste. Spread the risotto out on a baking sheet to cool quickly. Cover and refrigerate for at least 2 hours, or preferably overnight.
6.
**Prepare the Saffron Aioli:** While the risotto cools, make the saffron aioli. In a small bowl, combine the mayonnaise, saffron threads and their soaking water, and lemon juice. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
7.
**Assemble and Fry the Arancini:** Once the risotto is chilled, take a small handful (about 2 tablespoons) and shape it into a ball. Repeat with the remaining risotto.
8.
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
9.
Dip each arancini ball into the flour, then the egg, and finally the breadcrumbs, ensuring they are fully coated.
10.
Heat the vegetable oil in a deep fryer or large pot to 175°C (350°F).
11.
Carefully place the arancini balls into the hot oil, a few at a time, and fry for 3-4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
12.
Remove the arancini balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
13.
**Serve:** Serve the Jersey Royal Potato and Jersey Crab Arancini warm with the saffron aioli on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (375g)

875 kcal / 3661 kJ

Carbs

76g

29% of RDA

Fat

48g

69% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Ensure the risotto is completely cold before shaping the arancini. This will make them easier to handle and prevent them from falling apart during frying.

Use good quality mayonnaise for the saffron aioli to ensure a rich and flavorful sauce.

Don't overcrowd the deep fryer, fry the arancini in batches to maintain the oil temperature.

If you don't have a deep fryer, you can bake the arancini in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown, turning halfway through.

For a vegetarian option, omit the crab meat and add some chopped seasonal Jersey vegetables such as asparagus or broad beans to the risotto.

Cooking Equipment

Large saucepan

Shallow dishes (3)

Deep fryer or large pot

Slotted spoon

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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