Fresh Herb Recipe

Recipe Inspiration

Guernsey Chancre Crab & Fresh Guernsey Herb Cakes
Serves 4 main course / 8 starter

by the Pavilion

Ingredients for the cakes:

400g New Potatoes
250g White Crab Meat
200g Brown Crab Meat
15g Chopped Parsley
15g Chopped Chive
30g Chopped Coriander
30g Chopped Basil
10g Tomato Ketchup
Salt / Pepper
100g Breadcrumbs
100g Plain Flour
250ml Guernsey Milk
1 Free Range Egg

Ingredients for the dressing:

1 Fresh Chilli Pepper
375ml Rice Vinegar
125g Granulated Sugar
Juice of one Lime

Method:
Wash clean the new potatoes and simmer gently in seasoned water until tender, 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 & white crab meat, tomato ketchup and chopped fresh Guernsey herbs, season with salt and pepper to taste.
Divide the mixture into eight 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 them with seasoned plain flour, followed by dipping each one in a mixture of beaten egg and milk. Finally roll 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 chilli dressing and a salad of Fresh Guernsey Herbs.

Chilli Dressing:
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.

For more recipe inspiration, take a look at The Pavilion website.