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Crawfish And Corn Cakes

  • Yield: About 48 cakes


  • 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 Creole Seasoning
  • Sour cream for garnish (optional)
  • Sliced smoked salmon for garnish (optional)
  • Caviar for garnish (optional)


  • 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.