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Kat's Crawfish Corn Cakes

2 tbl Olive oi1 
1 x Sweet corn ear shucked, cobbed  kernels reserved - (abt 1 cup) 
1/2 lb Crawfish tails 
2 tbl Minced shallots 
1 tsp Salt divided 
    Freshly-ground black pepper 8 turns 
2 x Eggs 
1 cup Heavy cream 
3/4 cup Yellow cornmeal 
1/2 cup All-purpose flour 
1/2 cup Masa flour 
2 tsp Baking powder 
1/8 tsp Cayenne pepper 
3/4 cup Water 
GARNISH 
3 oz 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 

 Method : 
Over medium heat, in a medium saute pan, heat the olive oil for 1 minute. Saute the corn, crawfish, shallots, 1/2 teaspoon salt, and 8 turns of 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. 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 saute 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.
This recipe yields 32 cakes @ 1 tablespoon per cake, or 2 cups of batter.

 

French Legislative Assembly elected, Revolutionary Commune formed, and French Republic proclaimed (1792).