Recipe - Whole Wheat Carrot Bread

8 ounce Crab meat
3 tablespoon Mayonnaise
2 tablespoon Chopped chives
2 tablespoon Bread crumbs
1 tablespoon Lemon juice
One fourth cup Grated white Cheddar
8 lg Morel mushrooms; cleaned
One fourth cup Flour; for dredging
3 Eggs; beaten for wash
Three fourths cup Bread crumbs; for dredging
Bayou Blast; see * Note
Salt; to taste
Freshlyground black pepper;
to taste
=== RAW TOMATO SAUCE ===
1 One half cup Peeled; seeded, small minced
tomatoes
3 tablespoon Chopped fresh chervil
1 teaspoon Minced garlic
One fourth cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

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