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
Over medium heat, in a medium saut? pan, heat the olive oil for 1
minute. Saut? the corn, crawfish, shallots, ? 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
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Yields
4 servings
