Crawfish And Corn Cakes

Recipe Ingredients

2 tablespoons	30ml	Olive oi1
1		Sweet corn ear - shucked, cobbed
		Kernels reserved - (abt 1 cup)
1/2 lb	227g / 8oz	Crawfish tails
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Salt - divided
		Freshly-ground black pepper - 8 turns
2		Eggs
1 cup	237ml	Heavy cream
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Masa flour
2 teaspoons	10ml	Baking powder
1/8 teaspoon	0.6ml	Cayenne pepper
3/4 cup	177ml	Water
		Garnish
3 oz	85g	Caviar
1/4 cup	36g / 1.3oz	Chopped egg yolks
1/4 cup	36g / 1.3oz	Chopped egg whites
1/4 cup	15g / 0.5oz	Minced red onions
1/4 cup	59ml	Capers
1 cup	237ml	Chive sour cream

Recipe Instructions

Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Saute the corn, crawfish, shallots, 1/2 teaspoon salt, and 8 turns of 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. 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 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.

This recipe yields 32 cakes @ 1 tablespoon per cake, or 2 cups of batter.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.