Crab-Stuffed Morel Mushrooms

This is a once-a-year treat, seafood and cream cheese-stuffed whole morel mushrooms. The taste is simply to die for. White morels are best. Harvest at the end of the season. Hint: The end of the season produces the biggest morel mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 117 Calories

Ingredients

• 2 cups vegetable oil for frying, or as needed
• 1 (8 ounce) package cream cheese at room temperature
• 6 large fresh morel mushrooms
• ½ (8 ounce) package imitation crabmeat, minced
• 1 teaspoon finely chopped green onion, or to taste
• ¼ cup dry breading mix (such as Drake's Crispy Frymix®)

Recipe Instructions

Step 1

Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes.

Step 3

Trim bottoms of the hollow stems, so the hole is big enough for filling.

Step 4

Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined.

Step 5

Spoon mixture into a heavy resealable plastic bag. Force the cream cheese mixture into a corner of the bag. Cut a small snip off the corner of the bag.

Step 6

Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture.

Step 7

Place dry breading mix in a shallow bowl. Roll the stuffed mushrooms in the dry mix; tap off excess breading.

Step 8

Deep-fry the stuffed mushrooms until the breading is golden brown and the mushrooms are tender, 3 to 4 minutes. Allow to drain on paper towels.