Whole Stuffed Morels

Recipe Ingredients

8 oz	227g	Crab meat
3 tablespoons	45ml	Mayonnaise
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Lemon juice
1/4 cup	59ml	Grated white Cheddar
8 cups	1896ml	Morel mushrooms - cleaned (large)
1/4 cup	15g / 0.5oz	Flour - for dredging
3		Eggs - beaten for wash
3/4 cup	109g / 3.8oz	Bread crumbs - for dredging
		Bayou Blast - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Raw Tomato Sauce
1 1/2 cups	93g / 3.3oz	Peeled, seeded, small-diced tomatoes
3 tablespoons	45ml	Chopped fresh chervil
1 teaspoon	5ml	Minced garlic
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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.

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

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