Crab-Stuffed Morels Recipe

Directions

Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.

Cook 5-star weekday dinners every time.

Cook's Notes:
I haven't tried substituting cream cheese for mayo yet, and I'd be curious what a little Old Bay Seasoning added in would taste like...
Injection of the mix can be tough given the smaller diameter of a Morel's stem. I prefer to use a marinade injector without the needle, but a heavy duty baggie with the corner snipped could work as well.

Per Serving: 117 calories; 6.6 g fat; 8.4 g carbohydrates; 6.3 g protein; 12 mg cholesterol; 272 mg sodium. Full nutrition