Johnnycakes with Peekytoe Crab

Ingredients for Johnnycakes with Peekytoe Crab

• 250g fresh peekytoe crabmeat or other fresh crabmeat

• 3/4 cup mayonnaise

• 1/3 cup chopped fresh chives

• 1 1/2 tablespoons fresh lemon juice

• 325ml whole milk

• 325ml water

• 180ml plus 2 tablespoons polenta or coarsely ground cornmeal

• 1 tablespoon butter

• 1/2 teskedar 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 325ml 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 nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoon ful 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 177°C oven until hot, about 7 minutes.)

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

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