Description
Enjoy delicious Johnnycakes with sweet Peekytoe crab, offering a crispy exterior and a tender, savory filling. This recipe is easy to prepare and can be adapted for gluten-free or dairy-free diets.
Ingredients
Scale
- For the Johnnycakes:
- 1 cup Johnnycake Flour (or gluten-free blend)
- 1 cup Milk (or almond milk)
- 2 large Eggs
- 2 tablespoons Butter (or olive oil)
- Salt and pepper to taste
- For the Crab Filling:
- 1 cup Peekytoe Crab (or Dungeness crab)
- Optional seasonings (e.g., Old Bay)
Instructions
- Prepare the Johnnycake Mixture: In a bowl, combine Johnnycake flour, milk, and eggs until smooth.
- Preheat the Cooking Surface: Heat a skillet over medium heat and melt butter or olive oil.
- Cook Johnnycakes: Pour batter onto the skillet to form cakes. Cook for 3-4 minutes per side until golden brown.
- Prepare the Crab Filling: Gently combine Peekytoe crab with seasonings in a separate bowl.
- Assemble: Place crab filling on top of each cooked Johnnycake.
- Serve Immediately: Garnish if desired and enjoy hot.
Notes
- Best enjoyed fresh.
- Serve with a light salad or coleslaw for contrast.
- Can be made gluten-free by using a gluten-free flour blend.
- Can be made dairy-free by using almond milk and olive oil.
- Experiment with seasonings like Old Bay for added flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet to restore crispiness.
- Can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Seafood Appetizer
- Method: Pan-fried
- Cuisine: Coastal
Nutrition
- Serving Size: 1 cake
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg