Johnnycakes with Peekytoe Crab

Johnnycakes with Peekytoe Crab
Photo by Brian Leatart

Ingredients

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

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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