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“Family favourite comfort food”
- Serves 4 main course / 8 starter
Ingredients:- 400g New Potatoes
250g White Crab Meat
200g Brown Crab Meat
15g Chopped Parsley
15g Chopped Chives
30g Chopped Coriander
30g Chopped Basil
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- Salt & Pepper to season
100g Breadcrumbs
100g Plain Flour
250ml Guernsey Milk
1 Free Range Egg
Method:
Wash clean the new potatoes and simmer gently in seasoned water, remove from heat and refresh under cold water, drain the potatoes well and lightly crush with a fork, set aside.
Pass the brown crab meat through a fine mesh sieve to remove any traces of shell.
Pick through the white crab meat to ensure all traces of shell are removed.
Bind together the crushed new potatoes, brown and white crab, tomato ketchup and chopped fresh Guernsey Herbs, season with salt and pepper to taste.
Divide the mixture intoeight Pattie shapes or spoon into a 7cm diameter pastry ring and repeat until all the mixture is used.
Place in a refrigerator until firm.
Once the crab cakes are firm, coat each one with seasoned flour, followed by dipping into a mixture of beaten egg and milk. Finally roll each one in fine breadcrumbs, re-shape with a palette knife to make the cakes all uniform.
Gently fry each cake in a generous amount of Guernsey Butter, turning each over as necessary. Heat through in a moderate oven before serving with sweet chilli dressing and a salad of Fresh Guernsey Herbs.
Chilli Dressing:
1 Fresh Chilli Pepper
375ml Rice Vinegar
125g Granulated Sugar
Juice of one Lime
Method:
Finely chop the chilli pepper and place with the rice vinegar and sugar into a saucepan over a medium heat. Stir to dissolve the sugar & simmer for 15 minutes or until mixture has reduced to thin syrup, remove from heat & add lime juice. Serve with a salad of Fresh Guernsey Herbs.
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