Johnnycakes with Peekytoe Crab

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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These elegant johnnycakes with fresh crab offer a sophisticated twist on a classic coastal staple. The golden, slightly crunchy polenta bases provide a warm, earthy contrast to the chilled, zesty crabmeat topping. By using fresh lemon juice and vibrant chives, the natural sweetness of the crab is beautifully highlighted, creating a balanced and refined flavour profile that works perfectly as an impressive starter or a light lunch.

As a high-protein dish, this recipe is both satisfying and nutritious, making it an excellent choice for those seeking a wholesome yet indulgent meal. The johnnycakes can be prepared in advance and reheated just before serving, allowing you to spend more time with your guests. Serve these at your next dinner party for a touch of homemade luxury that is deceptively simple to assemble.

Ingredients for Johnnycakes with Peekytoe Crab

250g fresh peekytoe crabmeat or other fresh crabmeat
3/4 cup mayonnaise
1/3 de xícara de cebolinha fresca picada
1 1/2 colheres de sopa de suco de limão fresco
325ml whole milk
325ml water
180ml plus 2 tablespoons polenta or coarsely ground cornmeal
1 colher de sopa de manteiga
1/2 colher de chá de sal
Azeite vegetal

How to make Johnnycakes with Peekytoe Crab

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.