Crawfish and corn cakes

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

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