Old Bay Hollandaise Food
JOHNNYCAKES
Provided by Bobby Flay
Time 25m
Yield 10 to 12 (3-inch) johnnycakes;
Number Of Ingredients 7
Steps:
- Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
- Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.
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- Place 2 muffin halves, cut side up, on each of 4 plates. Divide crabmeat among muffin halves. Using a slotted spoon, remove eggs from skillet, and gently place 1 egg on top of crabmeat on each muffin half. Top each serving with 1 to 2 tablespoons hollandaise. Sprinkle with chopped chives, and serve immediately.
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- Whisk in lemon juice and Old Bay seasoning until blended. (Reserve remaining clarified butter for another use.) Keep hollandaise warm.
- Prepare the crab: Cook butter in a skillet over medium, stirring often, until butter begins to turn golden brown, 1 to 1 1/2 minutes. Add crabmeat, and gently stir to coat. Cook, stirring occasionally, until warmed through, about 2 minutes. Set aside, and keep warm.
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- For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours.
- For the griddle cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form. Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
- Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
- For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.
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