Recipe Collection
Recipe Collection |
|
Recipe: Whole Stuffed Morels
Categories: Essnce13
Yield: 4 servings
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
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
Converted by MM_Buster v2.0l.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|