| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <molony@scsn.net> on Mar 09, 1998
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