Whole stuffed morels

Yield: 4 servings

Measure Ingredient
8.00 ounce crab meat
3.00 tablespoon mayonnaise
2.00 tablespoon chopped chives
2.00 tablespoon bread crumbs
1.00 tablespoon lemon juice
¼ cup grated white cheddar
8.00 large morel mushrooms; cleaned
¼ cup flour; for dredging
3.00 eggs; beaten for wash
¾ cup bread crumbs; for dredging
1 bayou blast; see * note
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === raw tomato sauce ===
1½ cup peeled; seeded, small-diced tomat
3.00 tablespoon chopped fresh chervil
1.00 teaspoon minced garlic
¼ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat the fryer to 325 degrees. Combine the crabmeat, mayonnaise, chives, bread crumbs, lemon juice, cheese, and season to your liking.

Stuff the morels to the rim. Roll them in the flour, shake off the excess. Dip them into the egg wash, then into the bread crumbs. Make sure breading completely seals the mushroom. Drop into the fryer. It is set at a lower temperature so the mushroom can completely cook through. Test for doneness by sticking the tip of your knife into the mushroom for a few seconds, then carefully feel it for heat. It should take 5 to 8 minutes depending on the size. Drain them and serve atop the raw tomato sauce. Combine all raw tomato sauce ingredients in a medium bowl. It should sit at room temperature for 2 hours before serving. This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-08-1997

Recipe by: Emeril Lagasse

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