Best 9 Johnnycakes With Peekytoe Crab Recipes

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Johnnycakes with peekytoe crab is a traditional New England dish that combines the flavors of sweet corn and succulent crab meat. This classic recipe has been passed down through generations and is a staple in many coastal communities. The combination of the soft, fluffy johnnycakes and the delicate sweetness of the crab meat creates a perfect balance of flavors. Whether you're a local or just visiting, this dish is sure to become a favorite.

Let's cook with our recipes!

JOHNNYCAKES WITH PEEKYTOE CRAB



Johnnycakes with Peekytoe Crab image

Categories     Appetizer     Thanksgiving     Cornmeal     Crab     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

  • 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, 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 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. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.)
  • Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.

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.

JOHNNYCAKES



Johnnycakes image

This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Number Of Ingredients 7

2/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold unsalted butter
1/2 cup cold water
3 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
  • In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.

Nutrition Facts : Calories 116 g, Fat 7 g, Protein 2 g

JOHNNYCAKES



Johnnycakes image

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Provided by Kevin Ryan

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Yield 10

Number Of Ingredients 5

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Steps:

  • Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
  • Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g

MAINE PEEKYTOE CRAB CAKES RECIPE



Maine Peekytoe Crab Cakes Recipe image

Provided by á-231

Number Of Ingredients 9

4 T. butter
1 1/2 cups panko crumbs
a little salt
1 tsp. black pepper
1 lb Maine crabmeat
1/4 cup lemon juice
3/4 cup sour cream
1/2 about 1/2 cup flour, plus more for coating
3 T. vegetable oil

Steps:

  • Melt butter in skillet over moderate heat Add bread crumbs, salt and pepper, heat till toasted Remove from heat and cool Place crabmeat in large bowl, add lemon juice, toss, mix in sour cream, 1/2 cup flour and bread crumbs Form into patties Coat patty with flour Heat vegetable oil until hot over moderately high heat Add crab cakes and cook until nicely browned, about 2 minutes on each side

MAINE PEEKYTOE CRAB CAKES RECIPE



Maine Peekytoe Crab Cakes Recipe image

Provided by jenkid

Number Of Ingredients 19

Crab Cakes:
4 Tbls unsalted butter
11/2 cups fine bread crumbs
1 Tbls kosher salt
1 tsp freshly ground pepper
1 lb Maine crab meat; or any fresh crab meat
3/4 cup sour cream
1/2 cup lemon juice
1/2 About 1/2 cup all pourpose flour, plus additional for coating
3 tbls vegetable oil
Remoulade sauce:
2 cups mayonaise
1 tbls whole grain mustard
1 tbls dijon mustard
3 tbls gherkins, fine chopped
1 tbls sriracha
2 tbls sherry vinegar
1 tsp Spanish paprika
3 tbls minced shallot

Steps:

  • For sauce: Whisk ingredients together in a mixing bowl. For Crab Cakes: Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool. Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour. Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side. Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.

OLD-FASHIONED JOHNNY CAKE



Old-Fashioned Johnny Cake image

This is a very old time recipe. My great grandparents used to eat this in a bowl with milk on it.

Provided by EDSELS1959

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 8

1 cup yellow cornmeal
2 tablespoons whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon baking powder
1 ½ tablespoons shortening, melted
1 cup boiling milk
1 egg, separated

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
  • Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
  • In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
  • In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
  • Bake in preheated oven for 45 to 50 minutes, until golden brown.

Nutrition Facts : Calories 81.1 calories, Carbohydrate 12.1 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 141.9 mg, Sugar 2.2 g

JOHNNY CAKE



Johnny Cake image

My sister couldn't eat enough of this cake. This is her favorite.

Provided by Carol

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 9

1 cup cornmeal
½ cup milk
½ cup shortening
½ cup white sugar
1 ⅓ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
  • Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
  • Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
  • Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 30.3 g, Cholesterol 17.9 mg, Fat 10.1 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 317.6 mg, Sugar 9.9 g

PEEKYTOE CRAB TOAST



Peekytoe Crab Toast image

Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try:Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

8 ounces peekytoe crab meat, picked over for shells
1/4 cup coarsely chopped fennel fronds
1 tablespoon finely chopped, seeded serrano chile
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
4 (3/4-inch-thick) slices sourdough bread
1/2 cup Aioli for Peekytoe Crab Toast
8 lemon wedges

Steps:

  • In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.
  • Drizzle bread with remaining 1/4 cup olive oil. Heat a large nonstick skillet over medium heat. Add bread and cook, turning once, until golden and crisp on each side.
  • Remove bread from skillet and spread one side of each slice with aioli; top with crab mixture. Cut each slice of bread into quarters and top crab with a dollop of aioli. Serve immediately with lemon wedges.

Tips:

  • Choose fresh peekytoe crab meat. This will give your johnnycakes the best flavor.
  • Be careful not to overmix the batter. Overmixing will make the johnnycakes tough.
  • Cook the johnnycakes over medium heat. This will help them to cook evenly without burning.
  • Serve the johnnycakes warm with your favorite toppings. Some popular toppings include butter, maple syrup, and fresh fruit.

Conclusion:

Johnnycakes with peekytoe crab are a delicious and easy-to-make dish that is perfect for any occasion. With their crispy exterior and tender, flavorful interior, these johnnycakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting breakfast or brunch recipe, give these johnnycakes a try. You won't be disappointed!

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