Crab Stuffed Morels Recipes

STUFFED MOREL MUSHROOMS

Steps:

• Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
• Drain mushrooms, rinse well, and set out to dry on a clean towel.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
• Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
• Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
• Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
• Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

CRAB STUFFED MOREL MUSHROOMS

Steps:

• If you're using fresh morels, skip to cutting the morels with a scissors.
• Soak the dried morels (fresh morels never need soaking, no matter what Grandpaddy said) in room temperature water to cover.
• You want to use clean mushrooms here. If, for any reason you suspect your morels are especially sandy, rehydrate them in a larger volume of water so that you can swish them vigorously to remove grit.
• When the dried morels are hydrated, squeeze them dry, save the liquid for making a pan sauce or adding to a soup, some other purpose, or discard.
• Trim the ends of the mushrooms to clean them up a bit and make for a pretty presentation (optional).
• Using a scissors, cut open one side of each morel. Large morels that will be easy to stuff can be left whole, but I prefer to cut them to make stuffing easier. Reserve the cut morels.
• For the crab filling, combine all the filling ingredients gently, trying to keep some of the crab pieces intact, then taste a spoonful. Adjust the seasoning as needed for salt, lemon zest, herbs, and whatever else you like until it tastes good to you. Lemon zest is important here as this is a heavy dish--the citrus acts as the high note of a song, lifting it up and lightening it.
• Preheat the oven to 450
• Take a tablespoon or so of the filling and stuff each morel, then fold them closed. Put the morels, cut side down in a baking dish that will fit them snugly, sprinkle with the breadcrumbs and parmesan, drizzle over the butter and bake for 15-20 minutes or until golden and puffed, then serve. They're great by themselves, alongside a steak or as a lunch with a green salad.

CRAB-STUFFED MORELS

Steps:

• 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.

STUFFED CRABS (NEW ORLEANS)

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

BAKED STUFFED MUSHROOMS WITH CRAB

Steps:

• Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.
• Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.
• Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.
• Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
• Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
• Spoon mixture into mushroom caps and top with slices of cheese.
• Bake 12-15 minutes or until cheese is lightly browned.