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Johnnycakes With Peekytoe Crab


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  • 9 ounces fresh peekytoe crabmeat (or other fresh crabmeat)
  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/3 cups whole milk
  • 1 1/3 cups water
  • 3/4 cup polenta or coarsely ground cornmeal plus
  • 2 tablespoons polenta or coarsely ground cornmeal
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Vegetable oil


Servings 8


Step 1

Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)

Bring milk and 1 1/3 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta, then butter and salt. Remove batter from heat; let stand 10 minutes, stirring occasionally.

Lightly butter large rimmed baking sheet. Heat large nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoonful batter for each cake onto griddle, spreading slightly with back of spoon. Cook until cakes are golden brown on bottom and firm at edges, about 2 minutes. Turn cakes over and cook until firm and golden brown, about 1 minute longer. Transfer to prepared baking sheet. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350 degrees oven until hot, about 7 minutes.)

Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

This recipe yields 8 servings.

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