Crawfish And Corn Cakes

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy			1	Servings

INGREDIENTS

2	T	Olive oi1
1		Ear of sweet corn, shucked
		corn reserved about 1
		cup
1/2	lb	Crawfish tails
2	T	Minced shallots
1	t	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	t	Baking powder
1/8	t	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 sautÃ© pan,
heat the olive oil for 1  minute. SautÃ© 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 sautÃ©
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2022 Calories From Fat: 1192 Total Fat: 134.8g Cholesterol: 1857.3mg Sodium: 3607.7mg Potassium: 1084.5mg Carbohydrates: 140.3g Fiber: 10.6g Sugar: 4g Protein: 70.6g