Crab-Stuffed Morels Tasty Recipes

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Crab-Stuffed Morels

"Each spring while searching for morels, my cousin and I inevitably discuss different ways to prepare them. He was curious about stuffing them, so I came up with this twist on crab stuffing."

Ingredients :

• 6 (4-inch) morel mushrooms
• 1 tablespoon pine nuts, or more to taste
• 1/3 cup cooked crabmeat
• 1/4 cup grated Parmesan cheese
• 2 tablespoons mayonnaise
• 1/4 teaspoon dried thyme
• 1 pinch ground white pepper
• 1 pinch garlic powder
• 1 teaspoon butter, or as needed
• 2 egg whites
• 1/2 cup Italian-style bread crumbs

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

• Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
• Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
• Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
• Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
• Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.

Notes :

• I haven't tried substituting cream cheese for mayo yet, and I'd be curious what a little Old Bay Seasoning added in would taste like...
• Injection of the mix can be tough given the smaller diameter of a Morel's stem. I prefer to use a marinade injector without the needle, but a heavy duty baggie with the corner snipped could work as well.

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