Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oi1 |
| 1 \N | Ear of sweet corn, shucked, |
| \N \N | Corn reserved (about 1 cup) |
| ½ pounds | Crawfish tails |
| 2 tablespoons | Minced shallots |
| 1 teaspoon | Salt, in all |
| 8 \N | Turns fresh ground black |
| \N \N | Pepper |
| 2 \N | Eggs |
| 1 cup | Heavy cream |
| ¾ cup | Yellow cornmeal |
| ½ cup | All-purpose flour |
| ½ \N | 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 |
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