MENU
 
 
 
 

  • Crawfish And Corn Cakes

    0 votes
    Crawfish And Corn Cakes
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Olive oi1
    • 1 x Sweet corn ear shucked, cobbed kernels reserved - (abt 1 c.)
    • 1/2 lb Crawfish tails
    • 2 Tbsp. Chopped shallots
    • 1 tsp Salt divided Freshly-grnd black pepper 8 turns
    • 2 x Large eggs
    • 1 c. Heavy cream
    • 3/4 c. Yellow cornmeal
    • 1/2 c. All-purpose flour
    • 1/2 c. Masa flour
    • 2 tsp Baking pwdr
    • 1/8 tsp Cayenne pepper
    • 3/4 c. Water
    • 3 ounce Caviar
    • 1/4 c. Minced egg yolks
    • 1/4 c. Minced egg whites
    • 1/4 c. Chopped red onions
    • 1/4 c. Capers
    • 1 c. Chive lowfat sour cream

    Directions

    1. Over medium heat, in a medium saute/fry pan, heat the extra virgin olive oil for 1 minute. Saute/fry the corn, crawfish, shallots, 1/2 tsp. salt, and 8 turns of black pepper for 5 min, stirring occasionally. Remove from heat.
    2. In a mixing bowl, whisk the Large eggs and cream together. Add in the cornmeal, flour, masa, baking pwdr, remaining salt, cayenne pepper and water. Whisk till the batter is fully incorporated. Mix in the sauteed corn.
    3. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saute/fry pan with the oiled towel. Heat the saute/fry pan for 1 minute over medium-high heat. Spoon a Tbsp. of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 min on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients.
    4. This recipe yields 32 cakes @ 1 Tbsp. per cake, or possibly 2 c. of batter.

    Similar Recipes

    Leave a review or comment