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
EMERIL LIVE SHOW #EMIA44
Over medium heat, in a medium saut?pan, heat the olive oil for 1 minute.
Saut?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 saut?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
Yields
1 Servings
