Crispy Crab Stuffed Mushrooms

• 24 cremini mushrooms large
• 2 tablespoons EVOO
• salt
• 20 ritz crackers
• 4 tablespoons melted butter divided
• 1/2 cup chopped celery finely
• 1/2 cup red bell pepper finely chopped
• 1 garlic clove chopped
• 4 ounces cream cheese
• 2 tablespoons mayonnaise
• 1/2 cup scallions chopped
• 1/4 cup grated Parmesan
• parsley
• 1 lemon zested and juiced
• 8 ounces lump crabmeat

1. Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
2. Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
3. Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
4. Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

mushrooms, evoo, salt, crackers, butter, celery finely, red bell pepper, garlic, cream cheese, mayonnaise, scallions, parmesan, parsley, lemon, lump crabmeat

Taken from www.yummly.com/recipe/Crispy-Crab-Stuffed-Mushrooms-1109097 (may not work)