Recipe - Stuffed Morels With Crawfish Remoulade

2 tablespoon Unsalted butter
4 tablespoon Minced shallots; in all
1 cup Chopped Morels
4 teaspoon Minced garlic; in all
1 pound Crawfish tails; in all,
cooked
2/3 cup Chopped green onions; in all
Emeril's Essence; see * Note
One fourth cup Fine bread crumbs
12 lg Fresh Morel mushrooms
Flour
Cornstarch
Salt
Egg yolks
Soda water
One half cup Minced celery
One half cup Creole mustard
2 cup Homemade mayonnaise
Juice of two lemons
1 pn Coriander
1 teaspoon Crab boil
1 tablespoon Crystal hot sauce
Salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
3 Grilled ramps or leeks
1 tablespoon Chopped parsley
2 tablespoon Grated ParmigianoReggiano
cheese

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the fryer. In a saute pan, heat the butter. Saute 2 tablespoons
shallots and chopped mushrooms for 1 to 2 minutes. Season with salt and
pepper. Add the 2 teaspoons minced garlic, One half pound crawfish tails and 1/2
of the green onions. Saute for 1 minute. Season with Essence. Bind the
mixture with the bread crumbs. Make a small slit at the bottom of the
mushroom. Stuff each morel with 1 to 2 tablespoons of the stuffing. In a
mixing bowl, combine the flour, cornstarch and salt together. In another
mixing bowl, whisk the yolks and soda water together. Add the flour mixture
into the yolk mixture and whisk until smooth. Dip the stuffed morels in the
batter, removing any excess batter. Fry the morels for 2 to 3 minutes or
until golden. Stirring constantly for overall browning. Remove the morels
from the fryer and drain on a paperlined plate. Season with Essence. For
the remoulade: In a food processor, pulse the crawfish tails for 1 minute.
Add 2 tablespoons shallots, One half green onions, 2 teaspoons garlic, and
celery. Pulse for 1 minute. Add the Creole mustard, mayonnaise, lemon
juice, pinch coriander, crab boil, and Crystal hot sauce. Combine until the
mixture is fully incorporated. Season with salt and pepper. Spoon the sauce
in the center of the plate. Arrange the stuffed morels in the center of the
sauce. Garnish with grilled ramps, parsley, and cheese. This recipe yields
4