INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer. In a saute pan, heat the butter. Saute 2 tablespoons
shallots and chopped mushrooms for 1 to 2 minutes. Season with salt and
pepper. Add the 2 teaspoons minced garlic, 1/2 pound crawfish tails and 1/2
of the green onions. Saute for 1 minute. Season with Essence. Bind the
mixture with the bread crumbs. Make a small slit at the bottom of the
mushroom. Stuff each morel with 1 to 2 tablespoons of the stuffing. In a
mixing bowl, combine the flour, cornstarch and salt together. In another
mixing bowl, whisk the yolks and soda water together. Add the flour mixture
into the yolk mixture and whisk until smooth. Dip the stuffed morels in the
batter, removing any excess batter. Fry the morels for 2 to 3 minutes or
until golden. Stirring constantly for overall browning. Remove the morels
from the fryer and drain on a paper-lined plate. Season with Essence. For
the remoulade: In a food processor, pulse the crawfish tails for 1 minute.
Add 2 tablespoons shallots, 1/2 green onions, 2 teaspoons garlic, and
celery. Pulse for 1 minute. Add the Creole mustard, mayonnaise, lemon
juice, pinch coriander, crab boil, and Crystal hot sauce. Combine until the
mixture is fully incorporated. Season with salt and pepper. Spoon the sauce
in the center of the plate. Arrange the stuffed morels in the center of the
sauce. Garnish with grilled ramps, parsley, and cheese. This recipe yields
4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2393 broadcast 10-03-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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