Kerth cooks

Johnny Cakes, Picked Crab & Caviar

Preparation time:
2 hours 30 minutes
Cooking time:
5 minutes
Serves:
15 x 40g portions

As seen on great British menu 2020 - Johnny Cakes, Picked Crab & Caviar. A little fried Caribbean bun, topped with fresh crab, mix herbs and roe. Try this recipe at home.

  • Cauliflower Egg Fried No Rice

    Ingredients

    • 1x 2kg Crab (100g, Pick White Meat)
    • 2 Litre Water
    • 200g White Wine
    • 15g Salt
    • 1 Onion
    • 1 Carrot
    • Thyme , Garlic, Bay Leaf
    For Mixing:
    • Juice Of ½  Lime
    • 1 Red & Green Chilli Diced
    • Olive Oil
    • Caviar
    • Salmon Roe
    • Mix Herbs (Dill, Chervil)
    For the Johnny Cakes:
    • 600g Flour (keep extra for dusting)
    • 50g fine Cornmeal
    • 400g Water
    • 180g Sugar
    • 8g dried active Yeast
    • 50g Butter
    • 20g Maldon Salt
    For the Sriacha Mayonnaise:
    • 250g Mayonnaise
    • 150g Ketchup
    • 60g Sriacha
    • 30g Red Onion
    • 20g Lemon Juice
    • 5g Fresh Coriander
  • Method

    • Place the crab into the boiling water and cook for 12 mins.
    • Remove and refresh in ice water to cool down. Then pick white meat.
    For Mixing:
    • Lightly chop the mix herbs, mix with the crab meat.
    • Add olive oil, dice chilli, lime juice.
    • Add salmon roe & caviar to complete the building of the Johnny cake later.
    For Preparing:
    • In the bowl, place the cornmeal, flour, sugar with dried yeast. Speed 3.
    • Add half the water and allow to mix for 15mins scraping down sides in between .
    • Add the salt to the other half of the water, start to add the remainder of the water with the salt, continue to mix for another 15mins.
    • Then remove dough dust with a little flour, knead it into a ball, dust the bowl with a little flour & return dough to bowl.
    • Place of proving settings for 1.5 hours.
    • Once dough has proven, remove lightly dust with flour, portion into 50-60g balls Place on a grease tray or parchment paper, leave to proof again for 20mins then fry at 160 degrees until golden brown for approx. 5mins.
    • The balls can be stored in the fridge, remove & place in warm place 20-30min before frying.
    For Building:
    • Place all ingredients of sriacha mayonnaise into blender attachment and blend until smooth.
    • Using a serrated knife cut the top off of the johnny cakes, spoon alittle of the sriacha mayo on top, follow by spoon of crab mix.
    • Top with caviar and salmon roe. 
  • Chef's Notes

    • Save the brown crab meat, mix with butter and keep in freezer ready to use in risotto or pasta base dishes for added flavour & creaminess.
    • Alternatively & equally as good, Johnny cake sriracha mayo & caviar.

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