Best Johnnycakes With Peekytoe Crab Recipes

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STONE CRAB JOHNNY CAKES WITH GRAINY MUSTARD VINAIGRETTE



Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 1h2m

Yield 4 servings

Number Of Ingredients 17

3/4 cups stone ground yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/4 cups boiling water
4 tablespoons unsalted butter
2 tablespoon grainy mustard
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
Honey, to taste
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 pounds stone crabs, meat removed from shells and coarsely chopped
1/4 cup thinly sliced green onion (green and pale green part)
3 tablespoons chopped fresh cilantro
Tarragon leaves, for garnish

Steps:

  • Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes.
  • Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes.
  • Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.
  • Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves.

JOHNNYCAKES



Johnnycakes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 cup johnnycake meal
1/2 teaspoon salt
1 teaspoon sugar
1 3/4 cups hot water
1/3 cup light cream

Steps:

  • Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.

JOHNNYCAKES



Johnnycakes image

Provided by Bobby Flay

Time 25m

Yield 10 to 12 (3-inch) johnnycakes;

Number Of Ingredients 7

1 tablespoon sugar
1/2 teaspoon salt
1 cup Carpenter's Johnnycake Meal
1 cup boiling water
3 to 4 tablespoons milk
Bacon grease or corn oil, for frying
Butter, as an accompaniment

Steps:

  • Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
  • Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

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