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Crawfish And Corn Cakes

  • Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter


  • 2 tablespoons olive oil
  • 1 ear of sweet corn, shucked, corn reserved (about 1 cup)
  • 1/2 pound crawfish tails
  • 2 tablespoons minced shallots
  • 1 teaspoon salt, in all
  • 8 turns fresh ground black pepper
  • 2 eggs
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 masa flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup water
  • 3 ounces of caviar
  • 1/4 cup chopped egg yolks
  • 1/4 cup chopped egg whites
  • 1/4 cup minced red onions
  • 1/4 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, 1/2 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 sautéed 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 1 1/2 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.