|
Title: Crawfish and Corn Cakes Categories: None Yield: 1 Servings 2 tb Olive oi1 1 Ear of sweet corn; shucked, -corn reserved, (about 1 -cup) 1/2 lb Crawfish tails 2 tb Minced shallots 1 ts Salt; in all 8 Turns fresh ground black -pepper 2 Eggs 1 c Heavy cream 3/4 c Yellow cornmeal 1/2 c All-purpose flour 1/2 Masa flour 2 ts Baking powder 1/8 ts Cayenne pepper 3/4 c Water 3 oz Caviar 1/4 c Chopped egg yolks 1/4 c Chopped egg whites 1/4 c Minced red onions 1/4 c Capers 1 c Chive sour cream EMERIL LIVE SHOW #EMIA44 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 sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium sauté 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 Posted to recipelu-digest by molony |