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Hearty, briny Dungeness crab and earthy mushrooms team up in this ultimate spring appetizer recipe!

Eating close to nature has never been more popular. Except, well, back when we ate close to nature because that’s where food came from. Shun the supermarket tonight and hit the land and sea for the freshest food known to mankind with the award-winning culinary team of John Ash and James Fraioli. 

Crab-stuffed fresh morels are one of my favorite hors d’oeuvres. You’ll find many variations on the theme. They can be made ahead and then baked just before serving. I think Dungeness crab is the best because I’m a West Coast boy, but use whatever crab you like. Be sure to thoroughly wash and dry the morels after cutting them in half. They are notorious for harboring insects and debris. Unlike other mushrooms, morels don’t soak up a lot of water and as a result keep their texture.

Reprinted with permission from Cooking Wild