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Crawfish: Crawfish & Corn Cakes

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons olive oil
1 ear sweet corn, shucked, corn reserved
1/2 pound crawfish tails
2 tablespoons minced shallots
1 teaspoon salt, in all
8 turns fresh ground black pepper
1 cup heavy cream
2 eggs
3/4 cup yellow cornmeal
1/2 cup flour
1/2 cup masa corn flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
1/4 cup chopped egg white and egg yolk
1/4 cup minced red onions
1/4 cup capers
1 cup chive sour cream


Recipe

Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Sauteé the corn, crawfish, shallots, ? 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 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 Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter.