Recipe courtesy of Emeril Lagasse
32 min
12 min
20 min
32 cakes/1 tablespoon per cake


  • 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


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.

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