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 |
Ingredients for the dressing: 1 Fresh Chilli Pepper |
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.