Johnnycakes with Peekytoe Crab

Ingredients

• 1 tablespoon butter 
• 9 ounces peekytoe crabmeat fresh
• 0.3 cup chives fresh chopped
• 0.8 cup coarsely ground cornmeal 
• 1.5 tablespoons juice of lemon fresh
• 0.8 cup mayonnaise 
• 0.5 teaspoon salt 
• 8 servings vegetable oil 
• 1.3 cups water 
• 1.3 cups milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. 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.)
2. 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.
3. Remove batter from heat; let stand 10 minutes, stirring occasionally.
4. Lightly butter large rimmed baking sheet.
5. Heat large nonstick griddle or skillet over medium-high heat.
6. 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.
7. 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.)
8. Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.