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Kicked-Up Stuffed Morels




Source of Recipe


Chef Emeril


List of Ingredients




1 cup lump crabmeat, picked over for shells and cartilage
3 tablespoons mayonnaise
1 1/2 tablespoons heavy cream
2 tablespoons snipped chives
1 egg yolk
2 tablespoons finely grated Parmesan cheese
1 1/2 tablespoons dry breadcrumbs
Salt and white pepper to taste
12 to 16 large morels, cleaned
8 tablespoons butter
2 teaspoons minced garlic
1 tablespoon chopped parsley



Recipe



Preheat the oven to 375 degrees F.
In a mixing bowl, combine the crabmeat, mayonnaise, heavy cream, chopped chives, egg yolk, Parmesan, and breadcrumbs and stir to mix well. Season with salt and pepper and stuff each morel with the mixture.
Melt 4 tablespoons of the butter in an ovenproof skillet over medium heat. Add the stuffed morels, and heat, turning them to brown evenly. Add the remaining butter and the garlic, and continue to cook for 1 minute. Transfer the pan to the oven and bake for 8 minutes, or until heated through and morels are golden brown. Remove from the oven, sprinkle with the chopped parsley, and serve immediately, with some of the garlic butter drizzled over the top.