Crawfish and Corn Cakes

Crawfish and Corn Cakes

Ingredients:
2 tablespoons olive oi1
1 sweet corn ear, shucked, cobbed
Kernels reserved (abt 1 cup)
1/2 cup chopped onion
1/2 pound crawfish tails, chopped
1 egg
1/4 cup mayonnaise
1 cup bread crumbs
1 teaspoon Creole seasoning

Directions:
1. Heat 1 tablespoon of the oil and sauté the corn and onion for 3 minutes. Cool.
2. Mix with the crawfish, egg, mayonnaise, half the bread crumbs and the seasoning. Shape into cakes and coat with the remaining crumbs.
3. Fry in the remaining oil until golden, 3 minutes per side.