Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr 2 min
Prep:
40 min
Inactive:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Johnny Cakes:
Stone Crab & Vinaigrette:

Directions

Johnny Cakes:

Combine the yellow cornmeal, salt and sugar in a large bowl. Add the boiling water and stir until combined. Set aside for 10 minutes.

Melt a few tablespoons of the butter on a cast iron griddle, cast iron pan or nonstick pan over medium heat. Add the batter by 1/4 cupfuls a few at a time, smooth the tops lightly, if necessary. Cook until golden brown on both sides and just cooked through, about 5 minutes per side. Repeat with remaining butter and batter. Yields about five 3-inch round cakes.

Stone Crab & Vinaigrette:

Combine the mustards, vinegar, tarragon, salt, pepper and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the extra virgin oil and blend until emulsified, season with honey to taste.

Heat the canola oil in a large saute pan over medium heat. Add the crab meat and cook just to heat through. Add the green onion, cilantro and salt and pepper and cook for 30 seconds longer. Divide the crab meat among the Johnnycakes and drizzle with some of the vinaigrette. Garnish with tarragon leaves.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Stone Crab Potstickers

Recipe courtesy of Tyler Florence

Stone Crab Salad

Recipe courtesy of Moore's Everglades Kitchen

Johnny Griddle Cakes

Recipe courtesy of Bobby Flay

Everglades City Stone Crab

Recipe courtesy of Justin Grimm

Jalapeno-Cheddar Johnny Cakes

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword

          Latest Stories