{"id":2840,"date":"2021-04-08T10:24:21","date_gmt":"2021-04-08T10:24:21","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=2840"},"modified":"2021-10-18T20:33:57","modified_gmt":"2021-10-18T20:33:57","slug":"chesapeake-crab-stuffed-morel-mushrooms","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/chesapeake-crab-stuffed-morel-mushrooms\/","title":{"rendered":"Chesapeake Crab Stuffed Morel Mushrooms"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

Amazing Crab Stuffed Morel Mushrooms Recipe<\/h2>\n\n\n\n

Crab stuffed morel mushrooms combine the tender prized mushroom with sweet and slightly spicy crabmeat seasoned with old bay.<\/p>\n\n\n\n

Crab Stuffed Morel Mushrooms are not arecipe you whip up on an average Tuesday night. <\/p>

This is a special occasion dish, say maybe Mother\u2019s Day coming up this week. <\/p>

The beautiful honeycomb shape of morels is unmistakable and when combined with fresh jumbo lump crab meat your family won\u2019t soon forget this Keto friendly creation.
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The Jewel of Appalachia: Morel Mushrooms<\/h2>\n\n\n\n
\"Chesapeake<\/figure>\n\n\n\n

It\u2019s Morel Mushroom season and it\u2019s time to start seeking out this reclusive fungus at your local farmers market.<\/p>\n\n\n\n

When shopping for morels look for a large golden yellow honeycomb shaped cap with a hollow stem. <\/p>\n\n\n\n

Morels are hand foraged hence the hi and will need to be cleaned and washed so don\u2019t worry if they look a little dirty, just look for a undamaged cap with no discoloration.
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The shelf life on morels is about 5-7 days from harvest so you\u2019ll want to get them home and use them as soon as possible.<\/p>\n\n\n\n

I like to transfer my morels to a tupperware container with dry paper towel on the bottom to absorb any moisture.
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\"Chesapeake<\/figure>\n\n\n\n

A Clean Morel is a Happy Morel<\/h2>\n\n\n\n

To clean the morels split the mushroom right down the middle so that they will lay flat on a sheet pan. <\/p>\n\n\n\n

Next you\u2019ll want to run them under cold water gently brushing out the insides and the honeycomb caps. <\/p>\n\n\n\n

You\u2019ll find dirty and possibly the occasional bug inside so make sure to take your time with each morel. <\/p>\n\n\n\n

Once the mushrooms are clean lay them out on sheets of paper towels and gently pat dry.
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\"Chesapeake<\/figure><\/div>\n\n\n\n

Quality Matters<\/h2>\n\n\n\n

Now that the morels are cleaned and dried it\u2019s time to talk crabmeat. Now first off I\u2019ve lived in Maryland most of my life and made thousands of pounds of crab cakes over my culinary career. I don\u2019t say this to brag,<\/p>\n\n\n\n

I only mention it because you will hear all sorts of opinions on what type of crab meat to use. Here\u2019s my two cents...if you can afford to buy morel mushrooms you can probably afford to buy fresh Maryland jumbo lump crabmeat.<\/p>\n\n\n\n

If you can\u2019t get your hands on jumbo lump regular lump would be fine. Try to avoid special or claw meat for this recipe. There\u2019s nothing wrong with claw and special but it\u2019s really a waist of a good morel. <\/p>\n\n\n\n

If you must use pasteurized crab look for meat pasteurized in the Philippines or even Vietnam. Avoid Chinese crab if at all possible.
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If you\u2019re 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
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Crab is King!!<\/h2>\n\n\n\n
\"Chesapeake<\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

Next in a separate bowl mix your egg, mustard, mayo, lemon juice and old bay. <\/p>\n\n\n\n

You don\u2019t just combine these ingredients with the crab meat in at once to prevent breaking up the lumps.<\/p>\n\n\n\n

Its also so you don\u2019t 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.<\/p>\n\n\n\n

Now that the crab meat is coated let the mixture chill in the fridge for 20 minutes. <\/p>\n\n\n\n

This will help the crab mixture tighten up and give you a better finished product after cooking.<\/p>\n\n\n\n

Ingredient List for Crab Stuffed Morels<\/h2>\n\n\n\n