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1
Put potatoes in a large pot and cover with cold water.
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2
Add salt and bring to the boil, uncovered.
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3
Simmer for about 20 minutes until there is no resistance when a fork is inserted.
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4
Drain the potatoes and make sure they are dry.
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5
Mash them in a large bowl until all there are no lumps.
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6
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat.
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7
Do not let it boil.
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8
Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
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9
Add the chopped chives and season with salt and pepper.
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10
Check crabmeat for pieces of shell.
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11
Cover with cling-film and leave in the refrigerator until ready to use.
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12
Remove and fold carefully into the potatoes.
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13
Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
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14
Roll them in bread crumbs and shake off excess.
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15
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.
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16
Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
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17
Remove from pan and serve on a large flat dish with Remoulade.
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18
Garnish with slices of lemon and serve with a green salad.
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19
Mix all the ingredients together in a bowl.
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20
Refrigerate for 30 minutes before serving.
