|2lbs||russet potatoes, cut into 1" cubes|
|1 cup||whole milk|
|2 cloves||garlic, smashed|
|1/4 bunch||fresh thyme sprigs|
|1/2 tsp||whole black peppercorns|
|1lb||fresh jumbo lump crabmeat|
|2 tbsp||unsalted butter|
|1/2 bunch||fresh chives, finely chopped|
|5 tbsp||vegetable oil, for frying|
|lemon slices, for garnish|
|green salad, as accompaniment|
- Place potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
- Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
- While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tbsp butter in a large saucepan over a medium heat. Do not let it boil.
- Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
- Add the chopped chives and season with salt and pepper.
- Remove crab from refrigerator and fold carefully into the potatoes. Using your hands, shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
- Roll patties in breadcrumbs and shake off excess.
- Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly.
- Pan-fry crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
- Remove patties from pan and serve on a large flat dish with remoulade. Garnish with slices of lemon and serve with a green salad.
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