Johnnycakes With Peekytoe Crab Recipe

Name: Johnnycakes With Peekytoe Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 plus 2 tablespoons polenta or coarsely ground cornmeal; 1 tablespoon butter; 1/2 teaspoon salt; Vegetable oil

Servings: persons

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 plus 2 tablespoons polenta or coarsely ground cornmeal
1 tablespoon butter
1/2 teaspoon salt
Vegetable oil

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.)
2
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.
3
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 350u00b0F oven until hot, about 7 minutes.)
4
Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Johnnycakes With Peekytoe Crab falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Johnnycakes With Peekytoe Crab

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