Crawfish And Corn Cakes
freshly−ground black pepper; 8 turns
Ingredients
- 1 Sweet corn ear; shucked, cobbed
- Kernels reserved −; (abt 1 cup)
- 1/2 Pound Crawfish tails
- 2 Tablespoon Minced shallots
- 1 Teaspoon Salt; divided
- Freshly−ground black pepper; 8 turns
- 2 Eggs
- 1 Cup Heavy cream
- 3/4 Cup Yellow cornmeal
- 1/2 Cup All−purpose flour
- 1/2 Cup Masa flour
- 2 Teaspoon Baking powder
- 1/8 Teaspoon Cayenne pepper
- 3/4 Cup Water
Instructions
- 1
Over medium heat, in a medium saute pan, heat the olive oil for 1 minute.
- 2
Saute the corn, crawfish, shallots, 1/2 teaspoon salt, and 8 turns of black pepper for 5 minutes, stirring occasionally.
- 3
Remove from heat.
- 4
In a mixing bowl, whisk the eggs and cream together.
- 5
Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water.
- 6
Whisk until the batter is fully incorporated.
- 7
Fold in the sauteed corn.
- 8
Pour the remaining oil onto a paper towel folded into a 3−inch square.
- 9
Grease a medium saute pan with the oiled towel.
- 10
Heat the saute pan for 1 minute over medium−high heat.
- 11
Spoon a tablespoon of the batter at a time for each individual cake.
- 12
Cook about 8 cakes at a time.
- 13
Cook for 1 1/2 minutes on the first side and flip over.
- 14
Continue cooking for 1 minute and remove from the heat.
- 15
Garnish each cake with the remaining ingredients.