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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