Johnnycakes with Peekytoe Crab
['9 ounces fresh peekytoe crabmeat or other fresh crabmeat', '3/4 cup mayonnaise', '1/3 cup chopped fresh chives', '1 1/2 tablespoons fresh lemon juice', '1 1/3 cups whole milk', '1 1/3 cups water', '3/4 cup plus 2 tablespoons polenta or coarsely ground cornmeal', '1 tablespoon butter', '1/2 teaspoon salt', 'Vegetable oil']
Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
Bring milk and 1 1/3 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta, then butter and salt. Remove batter from heat; let stand 10 minutes, stirring occasionally.
Lightly butter large rimmed baking sheet. Heat large nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoonful batter for each cake onto griddle, spreading slightly with back of spoon. Cook until cakes are golden brown on bottom and firm at edges, about 2 minutes. Turn cakes over and cook until firm and golden brown, about 1 minute longer. Transfer to prepared baking sheet. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.)
Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.
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