Johnnycakes with Peekytoe Crab

Johnnycakes with Peekytoe Crab
Photo by Brian Leatart

Ingredients

  • 1/3 cup fresh chives
  • 1 1/3 cups water
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 1/3 cups whole milk
  • 14 tablespoons polenta or coarsely ground cornmeal
  • ¾ cup mayonnaise
  • + 3 more ingredients
    • 1 ½ tablespoons fresh lemon juice
    • Vegetable oil
    • 9 ounces fresh peekytoe crabmeat or other fresh crabmeat

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...

View full recipe at Epicurious

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