Crawfish and Corn Cakes Recipe

Name: Crawfish and Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oi1; 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; 8 turns fresh ground black pepper; 2 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

Servings: persons

2 tablespoons olive oi1
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
8 turns fresh ground black pepper
2 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

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 black pepper for 5 minutes.
3
Stirring occasionally.
4
Remove from heat.
5
In a mixing bowl, whisk the eggs and cream together.
6
Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water.
7
Whisk until the batter is fully incorporated.
8
Fold in the Sauteed corn mixture.
9
Pour the remaining oil onto a paper towel folded into a 3-inch square.
10
Grease a medium saute pan with the oiled towel.
11
Heat the saute pan for 1 minute over medium-high heat.
12
Spoon a tablespoon of the batter at a time for each individual cake.
13
Cook about 8 cakes at a time.
14
Cook for 1 1/2 minutes on the first side and flip over.
15
Continue cooking for 1 minute and remove from the heat.
16
Garnish each cake with the remaining ingredients.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oi1, 1 ear of sweet corn, shucked, corn reserved (about 1 cup), 1/2 pound crawfish tails, 2 tablespoons minced shallots, and more.

Yes, Crawfish and Corn Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crawfish and Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions