Johnnycakes with Peekytoe Crab

Ingredients for Johnnycakes with Peekytoe Crab

• 250g fresh peekytoe crabmeat or other fresh crabmeat

• 3/4 cup mayonnaise

• 1/3 cup chopped fresh chives

• 1 1/2 tablespoons fresh lemon juice

• 325ml whole milk

• 325ml water

• 180ml plus 2 tablespoons polenta or coarsely ground cornmeal

• 1 tablespoon butter

• 1/2 teaspoons salt

• Vegetable oil

How to make Johnnycakes with Peekytoe Crab

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 325ml 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 tablespoon ful 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 177°C oven until hot, about 7 minutes.)

Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.