Johnnycakes With Peekytoe Crab

Johnnycakes With Peekytoe Crab
Johnnycakes With Peekytoe Crab

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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