CRAWFISH AND CORN CAKES

CRAWFISH AND CORN CAKES image

Yield Makes 48 Cakes

Number Of Ingredients 17

2 tablespoons olive oil plus about 1/4 cup for frying
1 1/4 cups corn kernels (from 2 to 3 ears of fresh corn)
1/2 pound peeled crawfish tails, chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon cayenne
2 large eggs
1 1/4 cups milk
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina (available at Latin markets and many supermarkets)
2 teaspoons baking powder
1 teaspoon Emeril's Original Essence
Sour cream for garnish (optional)
Sliced smoked salmon for garnish (optional)
Caviar for garnish (optional)

Steps:

Heat the 2 tablespoons oil in a medium heavy skillet over medium-high heat. Add the corn, crawfish, shallots, garlic, salt, and cayenne and cook, stirring often, to heat through and blend the flavors, about 5 minutes. Remove from the heat and let cool. Beat the eggs in a large mixing bowl. Add the milk, cornmeal, flour, masa harina, baking powder, and Essence and mix well. Stir in the crawfish mixture and mix well. Heat about 2 tablespoons of the remaining olive oil in a medium heavy skillet over medium-high heat. In batches, drop tablespoons of the batter into the skillet and cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain. Serve warm, topping each cake with a spoonful of sour cream and some sliced smoked salmon and caviar, if you wish.