Friday, February 8 –
For some reason, I keep on cooking but I forget to write it up. It’s not that I’m not interested in cooking, but my drive for this blog might be dwindling a little. But I’m so far into it now that I can’t give it up! Cheer me on, whoever is reading this…
Guernsey started off with me picking a fish and potato pie recipe that sounded good at the time. Then I got to the day-of and decided that recipe wasn’t so great sounding after all. Which left me with only a little while to look for new recipes, and magically I stumbled onto this crab cake recipe. Any excuse to make crab cakes, in my books, is a good one.
This recipe, however, is just a little bit strange. Good, in the end, but strange. Boiled new potatoes (I removed the skins to keep the creamy texture) mixed with crab, ketchup, and spices? Hm, ok. A sauce made out of sugar and vinegar? Yeah, maybe. So I made the recipe as it is written, using good quality lump crab meat instead of the brown and white that’s listed below. Then I smooshed it altogether, made crab cakes, and fried them in butter. Served with a salad, dinner was ready!
The crab flavor, unfortunately, got completely covered up by the potato flavor. It was sad, really. I happen to love the flavor of crab, so I kind of picked out the crab chunks and then ate the potato mash separate. The sauce that got drizzled on top was a wonderful compliment to the crab flavor, and so I highly recommend keeping that part of the recipe. I also loved the blend of herbs that I used – it made the whole dish bright and flavorful.
Hopefully my drive for this project will pick back up again with the spring and the sunshine. I’m just really dragging my feet on it lately. If you are still in love with it, take a look at the country list and let me know which ones you want to come to. Having other people love it might help me find the love again in this dark, rainy season. Thanks, friends!
(recipe borrowed from the cooks at: http://blog.visitguernsey.com)
Guernsey Chancre Crab and Fresh Guernsey Herb Cakes
For the cakes
- 400g new potatoes (0.88 lb)
- 250g white crab meat (0.55 lb)
- 200g brown crab meat (0.44 lb)
- 15g chopped parsley (1 tbl)
- 15g chopped chive (1 tbl)
- 30g chopped coriander (2 tbl)
- 30g chopped basil (2 tbl)
- 10g tomato ketchup (2/3 tbl)
- Salt and pepper
- 100g breadcrumbs (0.43 cup)
- 100g plain flour (0.43 cup)
- 250ml Guernsey milk (1.05 cup)
- 1 free range egg
For the dressing:
- 1 fresh chilli pepper
- 375ml rice vinegar (1.58 cup)
- 125g granulated sugar (0.53 cup)
- Juice of one lime
1) Wash the new potatoes and simmer gently in seasoned water until tender. Remove from the heat and refresh under cold water, drain the potatoes well and lightly crush with a fork, set aside.
2) 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.
3) Bind together the crushed new potatoes, brown and white crab meat, tomato ketchup and chopped fresh Guernsey herbs, season with salt and pepper to taste.
4) Divide the mixture into eight Pattie shapes or spoon into a 7cm diameter pastry ring and repeat until all the mixture is used.
5) 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.
6) 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.
For the 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 and simmer for 15 minutes or until mixture
has reduced to thin syrup, remove from heat and add lime juice.
Serve with a salad of fresh Guernsey herbs.