| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Essnce13 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Crab meat |
| 3 |
tb |
Mayonnaise |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Bread crumbs |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Grated white Cheddar |
| 8 |
lg |
Morel mushrooms; cleaned |
| 1/4 |
c |
Flour; for dredging |
| 3 |
|
Eggs; beaten for wash |
| 3/4 |
c |
Bread crumbs; for dredging |
|
|
Bayou Blast; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== RAW TOMATO SAUCE === |
| 1 1/2 |
c |
Peeled; seeded, small-diced tomatoes |
| 3 |
tb |
Chopped fresh chervil |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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.
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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