Jersey Royal Potato and Jersey Crab Arancini with Saffron Mayo

**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.

Add the Jersey milk and Jersey butter to the mashed potatoes and stir until smooth and creamy. Season with salt and pepper.

Stir in the cooked Jersey crab meat, chopped spring onions, parsley, and lemon zest. Mix well to combine.

**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.

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.

**Shape the Arancini:** Once the potato mixture is chilled, shape it into golf ball-sized balls. Aim for approximately 8 arancini.

**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.

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.

**Deep Fry the Arancini:** Heat the vegetable oil in a deep fryer or a large, deep pan to 180°C (350°F).

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.

Remove the arancini from the oil with a slotted spoon and place them on a wire rack to drain excess oil.

**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.

**Serve:** Serve the Jersey Royal Potato and Jersey Crab Arancini hot with the saffron mayo for dipping.