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.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
117 Calories
Recipe Instructions
Step 1
Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
Step 2
Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
Step 3
Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
Step 4
Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
Step 6
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.
Step 7
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.
