Johnnycakes with Peekytoe Crab

Name: Johnnycakes with Peekytoe Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 255 grams fresh peekytoe crabmeat or other fresh crabmeat; 79 milliliters chopped fresh chives; 177 milliliters polenta or coarsely ground cornmeal; 2 Tbsps fresh lemon juice; 177 milliliters mayonnaise; 1 teaspoons salt; 8 servings Vegetable oil; 315 milliliters water; 315 milliliters whole milk

Johnnycakes with Peekytoe Crab might be just the side dish you are searching for. This gluten free and pescatarian recipe serves 8. One portion of this dish contains around 9g of protein, 34g of fat, and a total of 386 calories. If you have coarsely ground cornmeal, peekytoe crabmeat, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

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.)

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Crabmeat

Chives

Equipment you will use

Bowl

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.

Ingredients you will need

Polenta

Butter

Water

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Remove batter from heat; let stand 10 minutes, stirring occasionally.

Lightly butter large rimmed baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Heat large nonstick griddle or skillet over medium-high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.)

Equipment you will use

Baking Sheet

Aluminum Foil