Recipe - Crawfish And Corn Cakes

2 tablespoon Olive oi1
1 Ear of sweet corn; shucked,
corn reserved, (about 1
cup)
One half pound Crawfish tails
2 tablespoon Minced shallots
1 teaspoon Salt; in all
8 Turns fresh ground black
pepper
2 Eggs
1 cup Heavy cream
Three fourths cup Yellow cornmeal
One half cup Allpurpose flour
One half Masa flour
2 teaspoon Baking powder
1/8 teaspoon Cayenne pepper
Three fourths cup Water
3 ounce Caviar
One fourth cup Chopped egg yolks
One fourth cup Chopped egg whites
One fourth cup Minced red onions
One fourth cup Capers
1 cup 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, One half 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 3inch square. Grease a medium sauté pan with the oiled
towel. Heat the saute pan for 1 minute over mediumhigh heat. Spoon a
tablespoon of the batter at a time for each individual cake. Cook about 8
cakes at a time. Cook for 1 One half 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 recipeludigest by molony molony@scsn.net on Mar 09, 1998