The best delicious Crawfish And Corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crawfish And Corn Cakes recipe today!
Hello my friends, this Crawfish And Corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Crawfish And Corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Crawfish And Corn Cakes.
What Makes This Crawfish And Corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crawfish And Corn Cakes.
Ready to make this Crawfish And Corn Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
EMERIL LIVE SHOW #EMIA44
Yields
4 servings
Leave a Reply