Jersey Royal Potato and Jersey Crab Arancini with Saffron Mayo

Crispy, golden arancini filled with the delicate flavors of Jersey Royal potatoes and fresh Jersey crab, served with a creamy saffron-infused mayonnaise.

Prep Time

30 minutes

Total Time

55 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

6 items

Cost

£5.29/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and roughly chopped)

£2.75

200gJersey Crab Meat(Fresh, cooked, and picked, white and brown meat combined)

£10.50

100mlJersey Milk(Full-fat)

£0.35

30gJersey Butter(Unsalted)

£0.60

3Spring Onions(Finely chopped)

£0.60

2tablespoonsFresh Parsley(Finely chopped)

£0.40

1teaspoonLemon Zest

£0.10

50gArborio Rice(For risotto base)

£0.30

200mlVegetable Stock

£0.25

50gPlain Flour(For coating)

£0.10

2Eggs(Beaten, for coating)

£0.60

100gBreadcrumbs(Panko breadcrumbs for a crispy coating)

£0.25

1litreVegetable Oil(For deep frying)

£2.00

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

150mlMayonnaise(Good quality)

£0.60

PinchSaffron Threads(Infused in 1 tbsp of hot water)

£1.50

1teaspoonLemon Juice(Freshly squeezed)

£0.10

Total Cost

£21.15

£5.29 per serving

Instructions

1.
**Prepare the Potato and Crab Filling:** Boil the Jersey Royal potatoes in salted water until tender. Drain well and rice or mash while still hot. Return to the pot.
2.
Add the Jersey milk and Jersey butter to the mashed potatoes and stir until smooth and creamy. Season with salt and pepper.
3.
Stir in the cooked Jersey crab meat, chopped spring onions, parsley, and lemon zest. Mix well to combine.
4.
**Make the Risotto base:** In a saucepan heat a little butter. Add arborio rice and cook for a minute, then add the vegetable stock. Simmer gently until the rice has absorbed most of the stock. The consistency should be sticky.
5.
Add the risotto to the mashed potato mix and stir in well. Leave the mixture to cool completely in the fridge - ideally for at least 2 hours or overnight.
6.
**Shape the Arancini:** Once the potato mixture is chilled, shape it into golf ball-sized balls. Aim for approximately 8 arancini.
7.
**Prepare the Coating:** Set up a breading station with three bowls: one with the plain flour, one with the beaten eggs, and one with the panko breadcrumbs.
8.
Coat each arancini ball first in the flour, then dip it into the beaten egg, and finally coat it thoroughly with the panko breadcrumbs. Ensure the arancini are fully coated.
9.
**Deep Fry the Arancini:** Heat the vegetable oil in a deep fryer or a large, deep pan to 180°C (350°F).
10.
Carefully add the arancini balls to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy, turning occasionally for even cooking.
11.
Remove the arancini from the oil with a slotted spoon and place them on a wire rack to drain excess oil.
12.
**Make the Saffron Mayo:** In a small bowl, combine the mayonnaise with the saffron-infused water (including the saffron threads) and lemon juice. Mix well.
13.
**Serve:** Serve the Jersey Royal Potato and Jersey Crab Arancini hot with the saffron mayo for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

850 kcal / 3556 kJ

Carbs

65g

25% of RDA

Fat

55g

79% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure the potato mixture is very cold before shaping the arancini; this will make them easier to handle and prevent them from falling apart during frying.

For a smoother saffron mayo, you can strain the saffron water before adding it to the mayonnaise, discarding the saffron threads.

Serve the arancini immediately after frying for the best texture. You can keep them warm in a low oven (100°C/200°F) for a short period if needed.

Cooking Equipment

Large pot

Potato ricer or masher

3 Bowls

Deep fryer or large, deep pan

Slotted spoon

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

Make sure the potato mixture is very cold before shaping the arancini; this will make them easier to handle and prevent them from falling apart during frying.

For a smoother saffron mayo, you can strain the saffron water before adding it to the mayonnaise, discarding the saffron threads.

Serve the arancini immediately after frying for the best texture. You can keep them warm in a low oven (100°C/200°F) for a short period if needed.

Jersey Royal Potato and Jersey Crab Arancini with Saffron Mayo

Ingredients

Instructions