Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Lump crabmeat

  2. 3 tablespoons 45ml Mayonnaise

  3. (please do NOT use cheap imitations!)

  4. 1 1/2 tablespoons 22ml Heavy cream

  5. 2 tablespoons 30ml Chopped fresh chives

  6. 1 Egg yolk

  7. 2 tablespoons 30ml Finely-grated fresh Parmesan cheese

  8. 1 1/2 tablespoons 22ml Dry bread crumbs

  9. Salt - to taste

  10. Freshly-ground white pepper - to taste

  11. 12 Morels - (to 16) - cleaned, trimmed (large)

  12. 8 tablespoons 120ml Butter

  13. 2 teaspoons 10ml Finely-minced garlic

  14. 1 tablespoon 15ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Combine the crabmeat, mayonnaise, cream, chopped chives, egg, Parmesan, and bread crumbs in a mixing bowl. Stir thoroughly. Season with the salt and pepper. Stuff each morel with the crabmeat filling.

  2. Heat an oven-proof skillet over medium-high heat and melt four tablespoons of the butter. Transfer the stuffed morels to the skillet and saute gently. Turn on all sides to ensure even browning. Add the remaining butter and garlic. Continue to cook for about a minute, then transfer the pan to the oven. Bake for about eight or ten minutes, or until the mushrooms are thoroughly cooked and golden brown.

  3. Saute the remaining butter with the garlic to make garlic butter. Remove the mushrooms from the oven and sprinkle with the chopped parsley. Serve the mushrooms immediately with hot garlic butter drizzled on top.

  4. This recipe yields ?? servings.


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