Title: Crawfish and corn cakes
 Categories: E.
      Yield: 4 Servings
 
      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 sauté pan, heat the olive oil for 1
  minute. Sauté 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 sauté 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