Stone Crab Johnny Cakes With Grainy Mustard Vinaigrette
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Granulated Sugar1.25 cups
Water (boiling)4 tbsps
Unsalted Butter2 tbsp
Mustard (grainy)1 tbsp
Dijon Mustard3 tbsps
White Wine Vinegar2 tbsps
Tarragon (chopped fresh)1 cup
Virgin Olive Oil (extra)2 tbsps
Canola Oil3 tbsps
Cilantro (chopped fresh)Directions:
1
Combine the yellow cornmeal, salt and sugar in a large bowl
2
Add the boiling water and stir until combined
3
Set aside for 10 minutes
4
Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat
5
Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary
6
Cook until golden brown on both sides and just cooked through, about 5 minutes per side
7
Repeat with remaining butter and batter
8
Yields about five 3-inch round cakes
9
Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth
10
With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste
11
Heat the canola oil in a large saute pan over medium heat
12
Add the crab meat and cook just to heat through
13
Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer
14
Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette
15
Garnish with tarragon leaves