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Crab Stuffed Mushrooms

1 lb. fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 Tbsp onion, finely chopped
2 Tbsp red bell pepper, finely chopped
1/2 lb. crab claw meat
2 cup oyster crackers, crushed
1/2 cup Cheddar cheese, shredded
1/4 tsp. garlic powder
1/2 tsp. Old Bay Seasoning
1/4 tsp. ground black pepper
1/4 tsp. salt
1 egg
1/2 cup water
6 white Cheddar cheese slices

Preheat oven to 400F. 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. 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. Place mushroom caps in individual buttered
casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon
of stuffing into each mushroom. Cover with sliced cheese. Bake for
12 to 15 minutes until cheese is lightly browned. Yields 6 servings.


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