FBD

Crawfish And Corn Cakes

SouthernSeafoodIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 1 cup fresh sweet corn kernels
  • 0.5 lb crawfish tails
  • 2 tbsp minced shallots
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 each eggs
  • 1 cup heavy cream
  • 0.8 cup yellow cornmeal
  • 0.5 cup all-purpose flour
  • 0.5 cup masa flour
  • 2 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 0.8 cup water
  • 0.5 cup chive sour cream for serving

Instructions

  1. 1

    In a medium sauté pan over medium heat, heat 1 tablespoon olive oil. Sauté the corn, crawfish, shallots, 1/2 teaspoon salt, and black pepper for 5 minutes. Remove from heat.

  2. 2

    In a mixing bowl, whisk together the eggs and cream. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne, and water. Whisk until the batter is smooth.

  3. 3

    Fold in the sautéed corn and crawfish mixture.

  4. 4

    Lightly grease a medium sauté pan with the remaining oil. Heat over medium-high heat for 1 minute.

  5. 5

    Spoon 1 tablespoon of batter per cake onto the pan. Cook about 8 cakes at a time. Cook for 1½ minutes on the first side, flip, and cook for 1 more minute.

  6. 6

    Serve warm with chive sour cream.

Tags

southernamerican