Guernsey Chancre Crab & Fresh Guernsey Herb Cakes
Serves 4 main course / 8 starter
by the Pavilion
Ingredients for the cakes:
400g New Potatoes
Ingredients for the dressing:
1 Fresh Chilli Pepper
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.
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.