Yield: 4 servings
|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|
|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|
|¼ cup||Chopped egg yolks|
|¼ cup||Chopped egg whites|
|¼ cup||Minced red onions|
|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