Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Whole Stuffed Morels

  • Yield: 4 appetizer portions


  • 1 cup (8 ounces) crab meat
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped chives
  • 2 tablespoons bread crumbs
  • 1 tablespoons lemon juice
  • 1/4 cup grated white Cheddar
  • 8 large Morel mushrooms, cleaned
  • 1/4 cup flour for dredging
  • 3 eggs beaten for egg wash
  • 3/4 cup bread crumbs, for dredging
  • Creole seasoning
  • Salt and pepper


  • 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 5-8 minutes depending on the size. Drain them and serve atop the raw tomato sauce.