Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette

Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette
Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette is a gluten free and pescatarian recipe with 4 servings. One serving contains 758 calories, 44g of protein, and 50g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, green onion, stone crabs, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 2 minutes.

Instructions

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

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.
The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.
DifficultyExpert
Ready In1 h, 2 m.
Servings4
Health Score32
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