Crawfish & corn cakes
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oi1 |
| 1.00 | sweet corn ear; shucked, cobbed | |
| 1 | kernels reserved -; (abt 1 cup) | |
| ½ | pounds | crawfish tails |
| 2.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | salt; divided |
| 1 | freshly-ground black pepper; 8 turns | |
| 2.00 | eggs | |
| 1.00 | cup | heavy cream |
| ¾ | cup | yellow cornmeal |
| ½ | cup | all-purpose flour |
| ½ | cup | masa flour |
| 2.00 | teaspoon | baking powder |
| ⅛ | teaspoon | cayenne pepper |
| ¾ | cup | water |
| 1 | === garnish === | |
| 3.00 | ounce | caviar |
| ¼ | cup | chopped egg yolks |
| ¼ | cup | chopped egg whites |
| ¼ | cup | minced red onions |
| ¼ | cup | capers |
| 1.00 | cup | chive sour cream |
Directions
Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Saute the corn, crawfish, shallots, ½ teaspoon salt, and 8 turns of black pepper for 5 minutes, stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. Whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saute pan with the oiled towel.
Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1½ minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat.
Garnish each cake with the remaining ingredients. This recipe yields 32 cakes @ 1 tablespoon per cake, or 2 cups of batter.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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