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Herbed Jersey Royal crab cakes

Herbed Jersey Royal crab cakes served with a salad

Herbed Jersey Royal crab cakes

Name: Herbed Jersey Royal crab cakes
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: Serves 4
Ingredients: 400g Jersey Royal potatoes scrubbed not peeled; 2 tbsp olive oil; pinch of fennel seeds; ¼ bulb of fennel finely chopped; 1 red chilli deseeded and finely chopped; 1 garlic clove crushed; 4 spring onions sliced; handful of samphire (optional); 200g cooked crabmeat a mix of white and brown; finely chopped soft herbs (a mixture of dill, parsley and tarragon works well), plus extra to serve; 1 tbsp capers; pinch of cayenne pepper; 1 lemon 1/2 zested and juiced, 1/2 cut into wedges for serving; 1 tbsp mayonnaise plus extra to serve; flour for dusting; watercress to serve

Rosie Birkett

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Serves 4

Easy

Prep: 30 mins

Cook: 8 mins

Plus chilling

A star rating of 4.4 out of 5.5 ratingsRate

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Make these perky crab cakes as a summer lunch or dinner for friends. Jersey Royal potatoes and crab are natural bedfellows – try using dill in the mix too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

400g Jersey Royal potatoes

scrubbed not peeled
2 tbsp olive oil
pinch of fennel seeds
¼ bulb of fennel

finely chopped
1 red chilli

deseeded and finely chopped
1 garlic clove

crushed
4 spring onions

sliced
handful of samphire

(optional)
200g cooked crabmeat

a mix of white and brown
finely chopped soft herbs

(a mixture of dill, parsley and tarragon works well), plus extra to serve
1 tbsp capers
pinch of cayenne pepper
1 lemon

1/2 zested and juiced, 1/2 cut into wedges for serving
1 tbsp mayonnaise

plus extra to serve
flour

for dusting
watercress

to serve

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Nutrition: Per serving

kcal264
fat14g
saturates2g
carbs20g
sugars2g
fibre3g
protein13g
salt0.7g

Method

step 1

Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins or until tender enough to smash. Leave to cool.
step 2

Heat 1 tbsp of the oil in a frying pan and add the fennel seeds, fennel, chilli and garlic followed by the spring onions. Gently cook for 3-5 mins until fragrant but not coloured. During the last minute, add the samphire.
step 3

In a bowl, mash the potatoes until well broken down, then combine with the crabmeat, capers, herbs, spring onion mix, cayenne, lemon zest and mayo. Season and mix until well combined, then chill for 30 mins.
step 4

Heat oven to 200C/180C fan/gas 6. Oil your hands and shape the mixture into eight palm-sized patties and dip in plenty of flour. Be careful, as they are quite fragile and sticky – a good way to do this is on a tray lined with baking parchment. If you have time, put in the fridge to set for 30 mins before cooking. Heat the remaining oil in a non-stick frying pan and fry for 2-3 mins on each side until crisp and golden. Transfer to an oiled baking tray and finish in the oven for 5 mins. Serve with mayo, some watercress tossed with the remaining herbs, and the lemon juice with the lemon wedges on the side.

Recipe from Good Food magazine, June 2018

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A star rating of 4.4 out of 5.5 ratings

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