====== Crab-Stuffed Morels ======
{{recipes:meat:crab-stuffed_morels:screenshot_2021-07-11_at_23-28-08_spring_into_these_crab-stuffed_morel_mushrooms_-_food_republic.png?600|}}
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===== Ingredients =====
  *     12 fresh, large morel mushrooms of uniform size
  *     1 large egg, beaten
  *     5 tablespoons mayonnaise
  *     1 tablespoon finely chopped green onion
  *     2 teaspoons Worcestershire sauce (preferably white)
  *     Salt and freshly ground black pepper
  *     hot sauce
  *     1 pound cooked fresh Dungeness crabmeat, picked over to remove any shells
  *     2/3 cup coarse dry breadcrumbs, such as panko, divided
  *     3 tablespoons freshly grated Parmesan cheese
  *     1 tablespoon very finely chopped fresh Italian parsley
  *     Clarified butter or olive oil, as needed
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===== Info =====
  * **Prep:** 20
  * **Cook:** 20
  * **Serves:** 24
  * [[https://www.foodrepublic.com/recipes/spring-into-these-crab-stuffed-morel-mushrooms/|Source]]

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===== Directions =====
  -  Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Wash the morels well, cut in half, and pat dry with paper towels. In a bowl, stir together the egg, mayonnaise, green onion, Worcestershire, and salt, pepper, and hot sauce to taste. Add the crabmeat and ½ cup of the breadcrumbs and stir just to combine. Adjust seasonings to taste.
  -     Fill each morel half with a slightly rounded mound of the crab mixture and place in a single layer on the prepared baking sheet. In a small bowl, mix the cheese, parsley, and the remaining breadcrumbs. Sprinkle the breadcrumb mixture lightly over the top of each mushroom and drizzle each with a little of the clarified butter. Bake the mushrooms until the tops are golden brown and the mushrooms are tender, about 20 minutes. Serve warm.

{{tag>mushrooms morels crab mayo scallions worcester hot_sauce baked dungeness bread_crumbs parmesan}}
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