Crawfish and Corn Cakes
- Total:
- 32 min
- Prep:
- 12 min
- Cook:
- 20 min
- Yield:
- 32 cakes/1 tablespoon per cake
Ingredients
- 2 tablespoons olive oil
- 1 ear of sweet corn, shucked, corn reserved (about 1 cup)
- 1/2 pound crawfish tails
- 2 tablespoons minced shallots
- 1 teaspoon salt, in all
- 8 turns fresh ground black pepper
- 2 eggs
- 1 cup heavy cream
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup masa flour
- 2 teaspoons baking powder
- 1/8 teaspoon cayenne pepper
- 3/4 cup water
- 3 ounces of caviar
- 1/4 cup chopped egg yolks
- 1/4 cup chopped egg whites
- 1/4 cup minced red onions
- 1/4 cup capers
- 1 cup chive sour cream
Directions
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 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 mixture. 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.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
