
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 8 Ounce(s) Crab meat 3 Tablespoon(s) Mayonnaise 2 Tablespoon(s) Chopped chives 2 Tablespoon(s) Bread crumbs 1 Tablespoon(s) Lemon juice 1/4 Cup(s) Grated white Cheddar 8 large Morel mushrooms, cleaned 1/4 Cup(s) Flour, for dredging 3 Eggs, beaten for wash 3/4 Cup(s) Bread crumbs, for dredging 1 1/2 Cup(s) Peeled, seeded, tomatoes 3 Tablespoon(s) Chopped fresh chervil 1 Teaspoon(s) Minced garlic 1/4 Cup(s) Olive oil |
Directions: 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.
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