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Recipes

Johnnycakes with Peekytoe Crab

By Clark Frasier and Mark GaierPhotography by Brian Leatart

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Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.

Recipe information

  • Yield

    Makes 8 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. Do Ahead: Can be made 8 hours ahead. Keep refrigerated.

    Step 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.

    Step 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. Do Ahead: Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.

    Step 4

    Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

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