Crab Stuffed Mushrooms

• 1 Pound fresh mushrooms
• 1/4 Cup celery, finely chopped
• 2 Tbs. onion, finely chopped
• 3 Tbs. red bellpepper, finely chopped
• 1/2 Pound crab claw meat
• 1/4 Cup green pepper, finely chopped
• 2 Cups oyster crackers, crushed
• 1 Tbs. crushed garlic
• 1 Tsp. Old Bay seasoning
• 1/4 Tsp. black pepper, ground
• 1/4 Tsp. salt
• 1 Egg, beaten
• 1/2 Cup water
• 6 White cheddar cheese slices

1. Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems.
2. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
3. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom.
4. Cover each mushroom cap with sliced cheese. Bake in oven for 12-15 minutes until cheese is lightly browned.

mushrooms, celery, onion, red bellpepper, meat, green pepper, oyster crackers, garlic, bay seasoning, black pepper, salt, egg, water, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-mushrooms-1216361 (may not work)