Side Dishes

​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Crawfish & Corn Cakes

2 tablespoons olive oil
1 ear of sweet corn, shucked, corn reserved (about 1 cup)
1/2 pound crawfish tails
2 tablespoons minced shallots
1 teaspoon salt, in all
1/2 teaspoon fresh ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup masa flour
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
3/4 cup water
3 ounces of caviar
1/4 cup chopped egg yolks
1/4 cup chopped egg whites
1/4 cup minced red onions
1/4 cup capers
1 cup chive sour cream

Over medium heat, in a medium sauté pan, heat the olive oil for 1 minute. Sauté the corn, crawfish, shallots, 1/2 teaspoon salt, and black pepper for 5 minutes while 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. Whisk until the batter is fully incorporated. Fold in the sautéed corn mixture. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium sauté pan with the oiled towel. Heat the sauté 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