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Crawfish And Corn Cakes
2
1
Tablespoon Olive oi1
Sweet corn ear; shucked, cobbed
Kernels reserved −; (abt 1 cup)
1
2
1
/2 Pound Crawfish tails
Tablespoon Minced shallots
Teaspoon Salt; divided
Freshly−ground black pepper; 8 turns
2
1
3
1
1
2
1
3
Eggs
Cup Heavy cream
/4 Cup Yellow cornmeal
/2 Cup All−purpose flour
/2 Cup Masa flour
Teaspoon Baking powder
/8 Teaspoon Cayenne pepper
/4 Cup Water
GARNISH
3
1
1
1
1
1
1
Ounce Caviar
/4 Cup Chopped egg yolks
/4 Cup Chopped egg whites
/4 Cup Minced red onions
/4 Cup Capers
Cup Chive sour cream
/2 Fat; 0 Other Carbohydrates
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.
Crawfish And Corn Cakes
169
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