Best 5 Johnnycakes With Peekytoe Crab Recipes

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**Johnnycakes with Peekytoe Crab: A Culinary Journey to the Sea**

Originating from the shores of New England, Johnnycakes are a delectable treat that has captivated taste buds for generations. These delectable cornmeal pancakes boast a slightly sweet flavor, a tender-yet-slightly-gritty texture, and a golden-brown hue that beckons from the plate. In this culinary adventure, we'll embark on a journey to create these delectable treats, complemented by the sweet and succulent Peekytoe crab. From traditional Johnnycake recipes to innovative variations using buttermilk, bacon, and even gluten-free ingredients, our exploration will encompass a range of flavors and textures. So, prepare your taste buds for a delightful voyage, as we dive into the world of Johnnycakes and Peekytoe crab.

Check out the recipes below so you can choose the best recipe for yourself!

PEEKYTOE CRAB SALAD WITH SPRING VEGETABLES



Peekytoe Crab Salad with Spring Vegetables image

Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 16

8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
3 large asparagus spears, thinly sliced lengthwise on a mandoline
6 ramps, trimmed and cut on the bias into 1-inch pieces
1 baby zucchini, thinly sliced lengthwise on a mandoline
3 tablespoons shelled fresh English peas
3 tablespoons shelled fava beans
1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
2 cups peekytoe crab meat, picked through for shells
1/4 cup Cumin Mayonnaise
2 tablespoons olive oil
16 lily bulb petals, for serving
4 tricolor radishes, thinly sliced, for serving
4 nasturtium flower buds
1/2 red chile, such as Fresno, sliced crosswise
Floral Vinaigrette
Coarse sea salt

Steps:

  • Bring a medium pot of water to a boil; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Place leeks in boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain, pat dry, and set aside. Repeat process with asparagus (cooking about 30 seconds), ramps (cooking about 1 minute), zucchini (cooking about 30 seconds), peas (cooking about 30 seconds), and fava beans (cooking about 1 minute). Peel fava beans and set aside.
  • In a medium bowl, mix together crab, mayonnaise, and olive oil. Divide crab mixture evenly between four chilled serving plates, spreading so that it is 1/4-inch high on the plate. Arrange leeks, asparagus, zucchini, peas, fava beans, and fennel on top of crab mixture; garnish with lily bulb petals, radishes, chile, and nasturtium buds. Drizzle with vinaigrette and sprinkle with sea salt; serve immediately.

SMOKED SALMON AND PEEKYTOE CRAB PARFAIT



Smoked Salmon and Peekytoe Crab Parfait image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 39

1 pound smoked salmon fillet (cleaned and trimmed)
5 hard-boiled eggs (chopped)
5 ounces light mayonnaise
1 ounce capers (chopped)
1 ounce fresh dill weed (chopped)
1 ounce fresh chives (chopped)
1 tablespoon olive oil
1/2 ounce micro herbs (assorted)
1/2 ounce red shiso herbs
1 can (1 pound) lump crabmeat (drained)
1 teaspoon lemon peel (finely chopped)
2 ounces light mayonnaise
1 ounce fresh chives (chopped)
1 ounce fresh cilantro (finely chopped)
1 ounce tomato concasse (seeds and skin removed, coarsely chopped)
3 tablespoons olive oil
To taste kosher salt
To taste white pepper (cracked)
5 fresh avocados
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
21/2 cups creme fraiche
1 ounce fresh dill weed (finely chopped)
1 ounce fresh chives (finely chopped)
1 tablespoon fresh lemon juice
1/4 teaspoon fish sauce
1 cup white balsamic vinegar
1 tablespoon shallots (peeled and chopped)
1 tablespoon Dijon mustard
1 ounce honey
5 ounces olive oil
To taste kosher salt
To taste black pepper (cracked)
2 sheets phyllo dough
1 ounce clarified butter
6 slices brioche bread
As desired paprika
3 ounces salmon roe
1 ounce `````

Steps:

  • For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).

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.

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

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

Tips:

  • Use fresh ingredients: Fresh peekytoe crab, sweet corn, and herbs will give your johnnycakes the best flavor.
  • Don't overmix the batter: Overmixing will make the johnnycakes tough. Mix just until the ingredients are combined.
  • Cook the johnnycakes over medium heat: This will help them cook evenly without burning.
  • Serve the johnnycakes warm: They're best enjoyed fresh out of the pan.

Conclusion:

Johnnycakes with peekytoe crab are a delicious and easy-to-make dish that's perfect for a summer meal. With their sweet corn, fresh herbs, and tender crab, these johnnycakes are sure to be a hit with your family and friends.

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