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Crab Stuffed Mushrooms

Karl E. Moser, Dundalk, Maryland


1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tbs. onion, finely chopped
3 tbs. red bell pepper, finely chopped
1/2 pd. crab claw meat
1/4 cup green pepper
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
1/2 cup water
6 white cheddar cheese slices

Preheat oven to 400 degrees

Sauté 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 sautéed 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 in oven for 12-15 minutes until cheese is lightly browned.

Serves 6

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