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    Culinary Lion » Recipes » Keto Dinner Recipes » Keto Appetizer Recipes » Chesapeake Crab Stuffed Morel Mushrooms

    Chesapeake Crab Stuffed Morel Mushrooms

    by Frank Campanella 2 Comments

    Jump to Recipe

    Amazing Crab Stuffed Morel Mushrooms Recipe

    Crab stuffed morel mushrooms combine the tender prized mushroom with sweet and slightly spicy crabmeat seasoned with old bay.

    Crab Stuffed Morel Mushrooms are not arecipe you whip up on an average Tuesday night.

    This is a special occasion dish, say maybe Mother’s Day coming up this week.

    The beautiful honeycomb shape of morels is unmistakable and when combined with fresh jumbo lump crab meat your family won’t soon forget this Keto friendly creation.

    The Jewel of Appalachia: Morel Mushrooms

    Chesapeake crab stuffed Morel Mushrooms

    It’s Morel Mushroom season and it’s time to start seeking out this reclusive fungus at your local farmers market.

    When shopping for morels look for a large golden yellow honeycomb shaped cap with a hollow stem.

    Morels are hand foraged hence the hi and will need to be cleaned and washed so don’t worry if they look a little dirty, just look for a undamaged cap with no discoloration.

    The shelf life on morels is about 5-7 days from harvest so you’ll want to get them home and use them as soon as possible.

    I like to transfer my morels to a tupperware container with dry paper towel on the bottom to absorb any moisture.

    Chesapeake crab stuffed Morel Mushrooms

    A Clean Morel is a Happy Morel

    To clean the morels split the mushroom right down the middle so that they will lay flat on a sheet pan.

    Next you’ll want to run them under cold water gently brushing out the insides and the honeycomb caps.

    You’ll find dirty and possibly the occasional bug inside so make sure to take your time with each morel.

    Once the mushrooms are clean lay them out on sheets of paper towels and gently pat dry.

    Chesapeake crab stuffed Morel Mushrooms

    Quality Matters

    Now that the morels are cleaned and dried it’s time to talk crabmeat. Now first off I’ve lived in Maryland most of my life and made thousands of pounds of crab cakes over my culinary career. I don’t say this to brag,

    I only mention it because you will hear all sorts of opinions on what type of crab meat to use. Here’s my two cents…if you can afford to buy morel mushrooms you can probably afford to buy fresh Maryland jumbo lump crabmeat.

    If you can’t get your hands on jumbo lump regular lump would be fine. Try to avoid special or claw meat for this recipe. There’s nothing wrong with claw and special but it’s really a waist of a good morel.

    If you must use pasteurized crab look for meat pasteurized in the Philippines or even Vietnam. Avoid Chinese crab if at all possible.

    If you’re not able to find morels regular button or cremini mushrooms are great options. You can definitely use a lesser grade of crab meat with those varieties of mushrooms

    Crab is King!!

    Chesapeake crab stuffed Morel Mushrooms

    Once you have your crab meat gently pick through it looking for any shells but try to avoid breaking up any of those big lumps of crab that you paid top dollar for.

    Next in a separate bowl mix your egg, mustard, mayo, lemon juice and old bay.

    You don’t just combine these ingredients with the crab meat in at once to prevent breaking up the lumps.

    Its also so you don’t over mix the crab over saturate the crab meat. You just want enough of the sauce to coat the crab meat without drowning out the flavor.

    Now that the crab meat is coated let the mixture chill in the fridge for 20 minutes.

    This will help the crab mixture tighten up and give you a better finished product after cooking.

    Ingredient List for Crab Stuffed Morels

    • Morel Mushrooms Split and cleaned
    • Jumbo Lump Crabmeat
    • Egg
    • Mayonnaise 
    • Dijon Mustard
    • Lemon Juice ½ a lemon
    • Old Bay

    How to prepare Crab Stuffed Morel Mushrooms

    Chesapeake crab stuffed Morel Mushrooms

    It’s time to stuff those morels with your delectable crab or as my forager Daniel said “That’s what happens when Appalachia meets the Chesapeake”.

    Spoon out a dollop of the crab mixture into each morel cap. You don’t need to over fill them just enough to fill the cavity of the morel.

    The stuffed morels bake they will release some moisture and shrink up a little but don’t worry.

    The crab mixture will turn a golden color and actually help the mushroom hold its shape. Give the morels a light dusting of Old Bay before popping them in a preheated oven.

    Once the mushrooms have finished cooking you can scoop them off the sheet pan onto a serving plate using a slotted spoon. Serve them up hot and enjoy something that’s both delicate and delicious.

    The earthy flavors of the morels combined with the fresh rich crab is truly something special to be savored and appreciated.

    Chesapeake crab stuffed Morel Mushrooms

    Checkout More Low Carb Appetizers

    • Peri Peri Boneless Keto Wings
    • Spicy Keto Pimento Cheese
    • Shrimp Cocktail W/ Keto Cocktail Sauce
    • Keto Cheese Chips
    Chesapeake crab stuffed Morel Mushrooms

    That’s what happens when Appalachia meets the Chesapeake

    Daniel the Forager

    Chesapeake crab stuffed Morel Mushrooms

    Chesapeake Crab Stuffed Morel Mushrooms

    Crab stuffed morel mushrooms combine the tender prized mushroom with sweet and slightly spicy crabmeat seasoned with old bay.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Keyword: chesapeake, crab, Morel, Mushrooms
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 66kcal
    Author: Culinary Lion

    Ingredients

    • 12 Morel Mushrooms Split and cleaned
    • 1 pound Jumbo Lump Crabmeat
    • 1 Egg
    • 3 tbsp Mayonnaise
    • 1 tbsp Dijon Mustard
    • 2 tsp Lemon Juice ½ a lemon
    • ½ tsp Old Bay

    Instructions

    • Split model mushrooms in half so they will lay flat when stuffed. Rinse the mushrooms gently in cold water removing any dirt from inside and out. Set on paper towels and gently pat dry.
    • Prepare crab mixture by picking through the crabmeat looking for any shells then delicately fold in the remaining ingredients until fully combined.
    • Stuff a spoon full of the crab mixture inside each morel mushrooms then place on a sheet pan, dust with additional old bay
    • Bake at 450 degrees for about 15 minutes just until crabmeat begins to turn a beautiful golden color. Serve immediately.

    Notes

    Serving Size is 1 Stuffed Morel Mushroom
    • Recipe can be prepared with button or cremini mushrooms 

    Nutrition

    Calories: 66kcal | Carbohydrates: 1g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 360mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

    Nutrition Facts
    Chesapeake Crab Stuffed Morel Mushrooms
    Amount Per Serving
    Calories 66 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Cholesterol 31mg10%
    Sodium 360mg16%
    Potassium 139mg4%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 34IU1%
    Vitamin C 3mg4%
    Calcium 27mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Chesapeake Crab Stuffed Morel Mushrooms

    Reader Interactions

    Comments

    1. Judy

      June 07, 2019 at 1:20 am

      5 stars
      Perfect. The consistency was just right. Held together well. Sometimes when you get stuffed mushrooms in a restaurant they are runny, sloppy, and messy…. but these had a perfect bite.

      Reply
      • Culinarylion

        June 07, 2019 at 3:23 am

        Thank you so much!! I’m glad you enjoyed the recipe!!!

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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