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.
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.
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.
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.
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.