Crab & Corn Johnny Cakes
These Crab & Corn Johnny Cakes bring together sweet and savory in the best possible way. Little golden johnny cakes piled high with sweet lump crab and fresh basil, finished with a drizzle of maple syrup, are the kind of bite that stops a party in its tracks.
It is an elegant appetizer that still feels approachable, since most of the work is just mixing and griddling. The fresh basil and green onions add a pop of color and brightness that makes every bite feel special. Whether you are hosting brunch or a dinner party, these little cakes are guaranteed to impress without keeping you stuck in the kitchen.
Helpful Tips
- Pat the crab meat dry: Removing excess moisture from the crab before folding it into the filling keeps the topping from becoming watery and helps it hold its shape on top of the cakes.
- Keep the griddle at a steady heat: Maintaining 350°F ensures the johnny cakes puff up nicely and cook through without burning on the outside.
- Assemble just before serving: These are best enjoyed fresh, so wait to top the cakes with the corn and crab mixture until right before you plan to serve them, so they stay warm and the topping stays cool and fresh.
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Crab & Corn Johnny Cakes
These Crab & Corn Johnny Cakes bring together sweet and savory in the best possible way. Little golden johnny cakes piled high with sweet lump crab and fresh basil, finished with a drizzle of maple syrup, are the kind of bite that stops a party in its tracks.
Ingredients
For the corn filling:
- 1 cup canned or fresh corn drained and patted dry
- 1/4 cup mayonnaise
- 4 fresh basil leaves chopped
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup lump crab meat
For the johnny cakes:
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/3 cup mayonnaise or Greek yogurt
- 1/4 cup maple syrup
- 1/4 cup green onions sliced
Instructions
- In a large bowl, combine corn, mayonnaise, basil, lemon juice and salt. Stir well. Then add the crab and fold it in gently. Cover and refrigerate.
- In a mixing bowl, combine corn muffin mix, egg, and mayonnaise. Whisk until the batter is just combined. Don’t overmix.
- Preheat a well-greased griddle to 350°F(175°C). Scoop about a tablespoon of batter onto the hot griddle and spread it into a 1-inch circle. Cook about 3 minutes on each side until puffed and edges are golden brown.
- Place the Johnny cakes on a serving platter. Top with the corn filling. Drizzle with maple syrup and garnish with green onions. Serve immediately.
Nutrition
Calories: 158kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 17mgSodium: 293mgPotassium: 65mgFiber: 1gSugar: 7gVitamin A: 64IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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