Recipe
Crawfish And Corn Cakes
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1A44E [4]
- Dish Type: Appetizer [5]
Reviews