Cream Cheese and Crab Stuffed Morels

Since we found so many morels this year, I couldn't resist sharing another recipe. This one is a little more work, but trust me it's worth it!

- 10-12 large morels or ones with thick stalks
- 24 ounces of cream cheese
- 12 ounces of minced crab meat
- 6 small green onions
- 2 table spoons of minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
2 fresh eggs
2 cups of bread crumbs

- wash morels, then slice where the head meets the stalk
- mix cream cheese, crab meat, and powdered ingredients in a bowl
- dice the green onions and add to the cream cheese mix
- once mixed, put the cream cheese in a one gallon ziploc bag
- squeeze the mix into a corner of the bag and cut 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 into the hollow morel head until full
- once all the morels are stuffed, bread them by rolling in scrambled egg then dredging with the bread crumbs
- place on wax paper on a cookie sheet and put in the freezer
- put one inch of oil in a black iron skillet and heat oil to 350 degrees
- remove the morels from the freezer and fry until golden brown
- remove from oil and place on paper towels to cool
- serve as a side dish or appetizer

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