Johnnycakes with Peekytoe Crab

Johnnycakes with Peekytoe Crab
Johnnycakes with Peekytoe Crab
Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Appetizer Thanksgiving Cornmeal Crab Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • vegetable oil
  • 1 1/2 tablespoons fresh lemon juice
  • 3/4 cup mayonnaise
  • 1 1/3 cups water
  • 1/3 cup chopped fresh chives
  • Carbohydrate 16 g(5%)
  • Cholesterol 47 mg(16%)
  • Fat 22 g(34%)
  • Fiber 1 g(3%)
  • Protein 8 g(17%)
  • Saturated Fat 4 g(22%)
  • Sodium 371 mg(15%)
  • Calories 298

Preparation 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°F oven until hot, about 7 minutes.) Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

Preparation 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°F oven until hot, about 7 minutes.) Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.