Crab & Cheese Stuffed Wild Morel Mushrooms
Chef Dan Stefanich is an avid outdoorsman with more than 30 years of hunting and fishing experience. Dan enjoys sharing his passion for the outdoors through various print, broadcast, and online media throughout the Midwest. For more recipes, stories, and photos, visit his site.
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring. The best rule of thumb for spring morel hunting is to wait for the lilacs to start blooming. When lilacs start to bloom, so do morels. We find morels in old apple orchards, and in large cottonwood stands that are in swampy or wet areas.
8 to 12 large, fresh wild morel mushrooms
24 ounces cream cheese
12 ounces minced crab meat
2 tablespoons minced garlic
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
6 small green onions
2 fresh eggs, lightly scrambled
2 cups dried bread crumbs
Oil for cooking
Wash morels, then slice where the head meets the stalk.
Mix cream cheese, crab meat, garlic, and powdered onion and garlic in a mixing bowl.
Dice green onions and add to the cream cheese/crab mixture.
Once thoroughly mixed, place the cream cheese mixture into a one-gallon resealable plastic bag.
Squeeze the cream cheese mixture into a corner of the bag, then clip the corner of the bag, forming a piping bag (like the cake decorators use).
Poke a small hole in the top of the morel, then squeeze the cream cheese mixture into the hollow morel head until full.
Once all morels are “stuffed,” batter them by rolling in scrambled egg and dredging in the bread crumbs.
Once they are breaded, place them on wax paper on a cookie sheet and place in the freezer to hold while you heat cooking oil.
Put one inch of cooking oil in a black iron skillet, and heat oil to 350 degrees F.
Remove the morels from the freezer and fry in the oil until golden brown.
Remove the morels from the oil and place on paper towel to cool.
Serve as a side dish or appetizer.