Jersey Royal Potato and Jersey Crab Croque Monsieur

An elevated Croque Monsieur featuring the best of Jersey: sweet Jersey Royal potatoes and fresh, locally sourced Jersey crab, all enriched with creamy Jersey milk and butter.

Prep Time

20 minutes

Total Time

45 minutes

Calories

780 kcal

Difficulty

Medium

Equipment

3 items

Cost

£7.05/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.50

300gJersey Crab Meat(Freshly picked, white and brown meat)

£15.00

8slicesSourdough Bread(Good quality, slightly thick slices)

£3.00

100gJersey Butter(For frying and béchamel)

£1.50

50gPlain Flour(For béchamel)

£0.05

600mlJersey Milk(Full fat, for béchamel)

£1.20

150gGruyère Cheese(Grated)

£3.75

PinchNutmeg(Freshly grated, for béchamel)

£0.10

2tbspDijon Mustard

£0.15

2Spring Onions(Finely chopped)

£0.50

2tbspFresh Parsley(Finely chopped)

£0.40

To tasteSalt

£0.02

To tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£28.22

£7.05 per serving

Instructions

1.
**Prepare the Jersey Royal Potatoes:** Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly. Slice thinly.
2.
**Make the Béchamel Sauce:** In a saucepan, melt 50g of Jersey butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the Jersey milk, a little at a time, ensuring there are no lumps. Bring to a simmer, stirring constantly, until the sauce thickens. Remove from heat and stir in half of the grated Gruyère cheese, nutmeg, salt, and pepper. Set aside to cool slightly.
3.
**Prepare the Crab Filling:** In a bowl, gently combine the Jersey crab meat, sliced Jersey Royal potatoes, chopped spring onions, and chopped parsley. Season with salt and pepper.
4.
**Assemble the Croque Monsieur:** Lightly butter the sourdough bread slices with the remaining Jersey butter. Spread a thin layer of Dijon mustard on one side of each slice.
5.
Divide the crab and potato filling evenly among four slices of bread, placing it on top of the mustard. Top with the remaining four slices of bread, mustard-side down.
6.
Spread a generous layer of the béchamel sauce over the top of each sandwich. Sprinkle with the remaining grated Gruyère cheese.
7.
**Bake the Croque Monsieur:** Preheat your oven to 180°C (350°F). Place the sandwiches on a baking sheet and bake for 15-20 minutes, or until the cheese is melted, golden brown, and bubbling.
8.
**Fry for Extra Crispness (optional):** For extra crispness, after baking, melt a knob of Jersey butter in a large pan or skillet over medium heat. Gently fry each Croque Monsieur for 1-2 minutes per side, until golden brown and crispy.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (425g)

780 kcal / 3264 kJ

Carbs

62g

24% of RDA

Fat

42g

60% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavour, add a small amount of Jersey cream to the béchamel sauce.

Use freshly baked sourdough bread for the best texture and flavour.

If you don't have access to Jersey crab, you can use other high-quality crab meat, but the flavour will be slightly different.

Serve with a simple green salad dressed with a light vinaigrette to cut through the richness of the sandwich.

Cooking Equipment

Oven

Stove

Large Pan or Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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