Mushroom Recipes

Crab-Stuffed Morels with Lemon, Dill & Capers

Important Note: Foraging mushrooms is fun but serious—never consume wild mushrooms unless they’ve been positively identified by a qualified expert. Always cook wild mushrooms completely, and test with a small bite the first time you try a new species. Never trust identification apps alone.

Morels and crab—two luxurious ingredients that pair like a dream. This flavorful dish brings them together with bright notes of lemon, dill, and briny capers to create an unforgettable appetizer. It's not your everyday recipe, so treat yourself with high-quality ingredients when you make it.

If you're lucky enough to forage your own morels or harvest your own crab, that's amazing—but store-bought options work too. Dried morels (reconstituted) can be used if they’re large enough to stuff, and canned Dungeness crab is a solid substitute. Just be sure to remove any shell fragments from the crab meat before using.

I prefer to stuff whole morels for a better texture and presentation, plus the stems add extra flavor to the filling. If halving them is easier for you, especially with dried mushrooms, go for it. Either way, baste the mushrooms during baking to keep the crab moist. And remember—never eat raw morels; they must be cooked fully to be safe.

Pro tip: This is a decadent, rare treat—perfect for impressing guests or enjoying on a special occasion.