Bon Appetit/November 2004

Johnnycakes with Peekytoe Crab
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate.
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.
4 Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

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