Crawfish and corn cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oi1 |
| 1 | Ear of sweet corn, shucked, | |
| Corn reserved (about 1 cup) | ||
| ½ | pounds | Crawfish tails |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Salt, in all |
| 8 | Turns fresh ground black | |
| Pepper | ||
| 2 | Eggs | |
| 1 | cup | Heavy cream |
| ¾ | cup | Yellow cornmeal |
| ½ | cup | All-purpose flour |
| ½ | Masa flour | |
| 2 | teaspoons | Baking powder |
| ⅛ | teaspoon | Cayenne pepper |
| ¾ | cup | Water |
| 3 | ounces | Caviar |
| ¼ | cup | Chopped egg yolks |
| ¼ | cup | Chopped egg whites |
| ¼ | cup | Minced red onions |
| ¼ | cup | Capers |
| 1 | cup | Chive sour cream |
Directions
Over medium heat, in a medium sauté pan, heat the olive oil for 1 minute. Sauté the corn, crawfish, shallots, ½ teaspoon salt, and 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. A 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 sauté 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 Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter EMERIL LIVE SHOW #EMIA44