Jersey Royal Potato and Jersey Crab Scotch Eggs

A delightful twist on classic scotch eggs, using creamy Jersey Royal potatoes and sweet Jersey crab instead of sausage meat. A taste of the island in every bite!

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

6 items

Cost

£6.16/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack

Cuisine:

Jersey

Main Ingredient:

Seafood•Eggs

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed, not peeled)

£3.50

200gJersey Crab Meat(Freshly picked white crab meat, if possible.)

£12.00

6largeFree-Range Eggs(Hard-boiled, peeled. 4 for scotch eggs, 2 for breading)

£2.00

2tbspJersey Milk(Full fat for richness)

£0.10

25gJersey Butter(Unsalted)

£0.30

2tbspFresh Chives(Finely chopped)

£0.60

2tbspFresh Parsley(Finely chopped)

£0.40

1tspLemon Zest(From unwaxed lemon)

£0.15

to tasteSea Salt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.05

100gPlain Flour

£0.10

150gBreadcrumbs(Panko breadcrumbs give a good crunch. Gluten-free breadcrumbs for dietary requirements)

£0.40

1litreVegetable Oil(For deep frying)

£2.00

100gSeasonal Greens (e.g., samphire, sea purslane)(To serve, optional)

£3.00

Total Cost

£24.65

£6.16 per serving

Instructions

1.
Boil the potatoes in salted water until tender (about 15-20 minutes). Drain well and allow to steam dry for a few minutes.
2.
While the potatoes are cooking, hard-boil 4 eggs. Cool completely, peel, and set aside.
3.
Rice or mash the potatoes thoroughly while still warm. Mix in the Jersey crab meat, Jersey milk, Jersey butter, chopped chives, parsley, lemon zest, salt, and pepper. Mix well to combine.
4.
Divide the potato and crab mixture into four equal portions. On a lightly floured surface, flatten each portion into a disc large enough to wrap around a hard-boiled egg.
5.
Carefully wrap each egg completely in the potato and crab mixture, ensuring there are no gaps. Smooth the surface.
6.
Prepare three shallow bowls: one with plain flour, one with the remaining 2 eggs, beaten, and one with breadcrumbs.
7.
Roll each potato-covered egg in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.
8.
Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F).
9.
Carefully lower the scotch eggs into the hot oil, one or two at a time, and deep fry for 4-5 minutes, or until golden brown and heated through. Ensure they are cooked evenly, turning as needed.
10.
Remove the scotch eggs with a slotted spoon and place them on a wire rack to drain excess oil.
11.
Optionally, quickly saute seasonal greens like samphire or sea purslane in a little butter for a fresh local garnish.
12.
Serve the Jersey Royal Potato and Jersey Crab Scotch Eggs warm, either whole or sliced in half, with the seasonal greens on the side.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Make sure the potatoes are very dry after boiling to prevent a soggy mixture.

Chill the coated scotch eggs in the fridge for 30 minutes before frying to help them hold their shape.

Use a thermometer to ensure the oil is at the correct temperature for frying to prevent them from burning on the outside and being cold in the middle.

For a richer flavour, add a teaspoon of Dijon mustard to the potato mixture.

These can be made ahead and reheated gently in the oven, although they are best served freshly fried.

Cooking Equipment

Large saucepan

Potato ricer or masher

3 shallow bowls

Deep fryer or large pot for deep frying

Slotted spoon

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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