Crab Stuffed Gourmet Wild Morel Mushrooms
Updated: Jun 22
Elevate your next dinner with Crab Stuffed Gourmet Wild Morel Mushrooms. Savoury Morel mushrooms stuffed with sumptuous crab! Make these as sizzling bite sized appetizers, or a decadent add on for a salad or steak. Morels can be stuffed with anything you like! We’ve chosen this classic to illustrate the basic process but feel obliged to mention Morels stuffed with Fig & Feta then wrapped in bacon, the amazing Gyoza stuffed Morels and the Sausage & Sage filling. Vegetarian fillings include Ricotta & Spinach, Black Caviar Lentils, as well as our Spicy Garlic & Butter Lobster Mushrooms finely chopped and mixed with a cheese of your choice. You can make & stuff these ahead of time and refrigerate (or even freeze) for amazing quick-bake appetizers to spoil your guests! This Omnivore Recipe Makes 3 Entrées or 15 Appetizers.
Prep Time: 60 Mins | Cooking Time: 20 Mins
Total Time: 1 Hour 20 Mins
Ingredients
Stuffing Ingredients
120g cooked crab meat (canned is fine, but chunk is nice)
15-20 medium dehydrated Conica or Wildfire Morels (or 3-6 Jumbo Stuffers)
158 ml beef stock
2 tbsp mayonnaise
2 tbsp roasted breadcrumbs (make them fresh from real yeast bread — 3 tbsp in total, see baking section below)
2 tbsp finely chopped parsley
1 tsp finely chopped tarragon
2 tbsp finely chopped scallion
1 large garlic clove (pressed)
1/4 tsp Old Bay seasoning (or PC/other seafood rub)
1/8 tsp salt (then adjust to taste)
1/4 tsp pepper (then adjust to taste)
Zest of 1/2 an organic lemon (then adjust to taste)
3 tbsp grated parmesan cheese
Baking Ingredients
2 tbsp genuine grated parmesan cheese
1 tbsp roasted breadcrumbs
2-1/2 tbsp melted butter or Ghee
Small piece sun-dried tomato, chili pepper, and/or green onion (sliced thinly for garnish)
Instructions
1. Reconstitute the Morels
Reconstitute the Morels in the beef stock for 30 minutes (see video). Add mushrooms and stock to a zip-lock bag. Gently swish until mushrooms begin to soften, then suck out the air with a straw, seal, and elevate the seal to avoid leaks. Turn occasionally to ensure all Morels are reconstituting. (If using fresh Morels, fry them until limp in butter or oil before stuffing).
2. Strain Excess Liquid
Once the Morels are soft, open a small corner of the bag and give the mushrooms a good squeeze to pour off the excess liquid through a paper towel-lined strainer. Reserve the liquid for soup or sauce.
3. Prep the Openings
Prep your Morels by using scissors to cut straight across the base—just enough so the opening is easier to stuff. You can finely chop the cut-offs and add them to the stuffing mixture, or keep them with the liquid. Reserve.
4. Mix the Stuffing
In a bowl, combine all the dry stuffing ingredients and mix well. Add the moist ingredients and mix again. Taste and adjust your lemon zest, salt, and pepper to your liking.
5. Pipe the Filling
Form your filling into a ball and place it into either a piping bag or into the corner of a strong zip-lock bag. If using a zip-lock bag, cut off the tip (start small, you can always go bigger). Twist the bag behind the ball and fill each Morel. Fill halfway, then use your finger or the back end of a chopstick to pack the tip. Shorter, round Morels fill easier. Ensure each Morel is densely packed with filling.
6. Manage Extra Filling or Mushrooms
If you run out of filling, you can make more or reserve the remaining mushrooms. If you have extra filling, use it in the next step.
7. Arrange in Baking Dish
Lay the Morels on their side or stand them up. Fit them snugly in a dish or oven-safe bowl to minimize any gaps. If you have leftover stuffing, distribute it evenly into any gaps between the Morels. This creates a nice surface for your crumble topping.
8. Add the Topping
Mix your baking breadcrumbs and parmesan cheese together, then sprinkle the mixture over the Morels. Add your thinly sliced chili pepper or sun-dried tomato.
9. Drizzle with Butter
Drizzle evenly with the melted butter.
10. Bake or Chill
Bake in an oven preheated to 450°F, or cover and refrigerate until required. Bake for 15–25 minutes depending on the size and starting temperature of the stuffed Morels!
11. Serve Sizzling!
Take them straight from the oven to the table and enjoy.
Notes:
1. Refrigerate or Freeze
These can be made ahead of time and frozen (before adding the toppings and butter), then thawed and baked later—or even battered and deep-fried! It is a good idea to freeze the stuffed Morels on a sheet of wax paper or a silicon-covered cookie sheet first, then transfer them into an airtight container so they do not stick together in a lump.
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