JRED LOBSTER CRAB STUFFED MUSHROOMS

l lb. fresh mushrooms, approx. 35-40
l/4 cup celery, finely chopped
2 rtbsps. onion, finely chopped
2 tbsps. red bell pepper, finely chopped
l/2 lb. crab claw meat
2 cups oyster crackers, crushed
l/2 cup cheddar cheese, shredded
l/4 tsp. garlic powder
l/2 tsp. old Bay Seasoning
l/4 tsp. black pepper
l/4 tsp. salt
l egg
l/2 cup water
6 white cheddar cheese slices
Heat oven 400. Saute celery, onion & pepper in butter for 2 mins. ; transfer to plate & cool in frig. Wh9ile veggies cool wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half or use elsewhere. Combine sauteed veggies, 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 l tsp. of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for l2-l5 mins. until cheese is lightly browned. Internet