Johnnycakes with Peekytoe Crab
Peekytoe Crab is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closet substitute.
- 8 servings
- 9 ounces fresh peekytoe crabmeat or other fresh crabmeat
- ¾ cup mayonnaise
- cup chopped fresh chives
- 1 ½ 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
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 non-stick griddle or skillet over medium high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoon 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 degree oven until hot, about 7 minutes.
Divide johnnycakes among 8 plates and top johnnycakes with crab mixture.
Interested in a true culinary experience? Search Maine restaurants to find Arrows and other destinations for fine creative cuisine, seafood dinners, and delicious Maine lobster.
Recipe courtesy of Arrows in Ogunquit, Maine.