Crawfish And Corn Cakes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oi1,
1 Ear: of sweet corn, shucked,
Corn reserved, about 1 cup
1/2 lbs: Crawfish tails,
2 tbsp: Minced shallots,
1 tsp: 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: Masa flour,
2 tsp: Baking powder,
1/8 tsp: Cayenne pepper,
3/4 cup: Water,
3 ounce: 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,
Directions:
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
EMERIL LIVE SHOW #EMIA44
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIA44
Source from luhu.jp
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