Johnnycakes with Peekytoe Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute. 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 |
Directions:
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 350°F oven until hot, about 7 minutes.)
4. Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.
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