Johnnycakes With Peekytoe Crab

Recipe Ingredients

9 oz	255g	Fresh peekytoe crabmeat
		= (or other fresh crabmeat)
3/4 cup	177ml	Mayonnaise
1/3 cup	48g / 1.7oz	Chopped fresh chives
1 1/2 tablespoons	22ml	Fresh lemon juice
1 1/3 cups	315ml	Whole milk
1 1/3 cups	315ml	Water
3/4 cup	46g / 1.6oz	Polenta or coarsely ground cornmeal - plus
2 tablespoons	30ml	Polenta or coarsely ground cornmeal
1 tablespoon	15ml	Butter
1/2 teaspoon	2.5ml	Salt
		Vegetable oil

Recipe Instructions

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.

Source:
Bon Appetit, November 2004

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