Stone Crab Johnny Cakes with Grainy Mustard Vinaigrette

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Johnny Cakes:

3/4 cups stone ground yellow cornmeal

1 1/2 teaspoons kosher salt

1 teaspoon granulated sugar

1 1/4 cups boiling water

4 tablespoons unsalted butter

Stone Crab & Vinaigrette:

2 tablespoon grainy mustard

1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon

Kosher salt and freshly ground black pepper

Honey, to taste

1/2 cup extra virgin olive oil

2 tablespoons canola oil

2 pounds stone crabs, meat removed from shells and coarsely chopped

1/4 cup thinly sliced green onion (green and pale green part)

3 tablespoons chopped fresh cilantro

Tarragon leaves, for garnish