Johnnycakes with Peekytoe Crab

Ingredients

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

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