Roasted Sweet Corn and Crawfish Griddle Cake


Recipe courtesy of Keith Frentz

Serves 12 to 18 appetizers

Griddle Cake Mix

  • 3 cups flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 large eggs
  • 1/2 pound butter, melted
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 ears roasted sweet corn
  • black pepper and cayenne to taste
  • 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

  • 4 Creole tomatoes
  • 2 cups mayonnaise
  • 1 tablespoon paprika
  • black pepper and cayenne to taste


Roasted Sweet Corn and Crawfish Griddle Cake

Roasted Sweet Corn and Crawfish Griddle Cake

Click image to enlarge


Griddle Cakes

Combine dry ingredients in large bowl with peppers, onions and corn.
In separate bowl combine wet ingredients. Stir wet ingredients into dry until lumps are dissolved. Add crawfish and seasonings. Do not over mix.
Heat skillet over medium heat and add melted butter; add one ounce mix and brown on each side like a pancake.  Should come out light brown and crispy.

Chefs Note: Sauté onions and bell pepper for best results.

Roast tomatoes in oven for 15 to 20 minutes at 400˚F.

Cool, peel skin, and deseed.
Purée tomato mix and add to mayonnaise. Adjust seasonings.
Can be made a day ahead.

Place griddle cake on plate; dollop with aioli and top with sprouts.

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