Whole Stuffed Morels

Ready in 1h

Try this Whole Stuffed Morels recipe, or contribute your own.


1 tb Lemon juice
Bayou Blast; see * Note
3/4 c Bread crumbs; for dredging
Salt; to taste
Black Pepper; freshly ground
2 tb Bread crumbs
1/4 c white Cheddar; Grated
Salt; to taste
3 tb fresh chervil; Chopped
8 lg Morel mushrooms; cleaned
1/4 c Flour; for dredging
1 1/2 c tomato; Peeled; seeded, small-diced
1/4 c olive oil
3 tb Mayonnaise
Black Pepper; freshly ground
3 Eggs; beaten for wash
1 ts Garlic; minced
8 oz Crab meat
2 tb Chives; Chopped

Original recipe makes 4



* Note: See the "Bayou Blast - {Emerils 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse

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