Recipe | Spanish Blue Cheese and Crab Stuffed Morels

From Justin Schoville, chef, Sontes Wine Bar and Tapas, Rochester


About 10 Servings

1⁄2 pound fresh crab claw meat, chopped

Four ounces Cabrales blue cheese, wrapping removed


1⁄4 cup softened cream cheese

1 teaspoon salt

1 tablespoon chopped fresh thyme

20 medium size morels, washed, bottoms trimmed

1⁄2 cup unsalted butter, melted

1 1/2 cups crushed corn flakes

Aluminum foil

Preheat oven to 350 degrees. In a medium bowl mix chopped crab, blue


cheese, cream cheese, salt and thyme. Carefully stuff the morel mushrooms

with one tablespoon of the crab mixture. Roll each stuffed mushroom in

the melted butter and coat with the corn flakes. Place aluminum foil sheet

inside in a 9x11 pan and carefully place mushrooms in the pan on top of

the foil. Bake mushrooms for 10 to 12 minutes or until golden brown. Pull

pan from oven and let mushrooms cool a bit. Serve.

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