Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette Recipe

Name: Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups stone ground yellow cornmeal; 1 1/2 teaspoons kosher salt; 1 teaspoon granulated sugar; 1 1/4 cups boiling water; 4 tablespoons unsalted butter; 2 tablespoon grainy mustard; 1 tablespoon Dijon mustard; 3 tablespoons white wine vinegar; 2 tablespoons chopped fresh tarragon; Kosher salt and freshly ground black pepper; Honey, to taste; 1/2 cup extra virgin olive oil; 2 tablespoons canola oil; 2 pounds stone crabs, meat removed from shells and coarsely chopped; 1/4 cup thinly sliced green onion (green and pale green part); 3 tablespoons chopped fresh cilantro; Tarragon leaves, for garnish

Servings: persons

3/4 cups stone ground yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/4 cups boiling water
4 tablespoons unsalted butter
2 tablespoon grainy mustard
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
Honey, to taste
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 pounds stone crabs, meat removed from shells and coarsely chopped
1/4 cup thinly sliced green onion (green and pale green part)
3 tablespoons chopped fresh cilantro
Tarragon leaves, for garnish

1
Combine the yellow cornmeal, salt and sugar in a large bowl.
2
Add the boiling water and stir until combined.
3
Set aside for 10 minutes.
4
Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat.
5
Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary.
6
Cook until golden brown on both sides and just cooked through, about 5 minutes per side.
7
Repeat with remaining butter and batter.
8
Yields about five 3-inch round cakes.
9
Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth.
10
With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.
11
Heat the canola oil in a large saute pan over medium heat.
12
Add the crab meat and cook just to heat through.
13
Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer.
14
Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette.
15
Garnish with tarragon leaves.

1156

kcal

Calories

125

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3/4 cups stone ground yellow cornmeal, 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, 1 1/4 cups boiling water, and more.

Yes, Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette 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.

Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette

How did you like this recipe?

Frequently Asked Questions