Recipe Description:
Elegant and easy and definitely delicious!

Recipe Directions:
Pick over the crabmeat to remove any cartilage or shell. Squeeze or press to remove any liquid. Sprinkle with lemon juice. Melt butter or margarine and add celery, bell pepper and onion. Saute for 2 minutes to soften slightly. Combine all ingredients including 2 tablespoons beaten egg. Mix throughly, adding additional egg if necessary to make a stuffing. Use to fill mushrooms or refrigerate. This filling can also be used to form into mini crab cakes that can be sauteed or baked.

Mushrooms: Brush prepared caps with oil. Fill with stuffing and bake or REFRIGERATE UNTIL READY TO BAKE.

When ready to serve, place on a baking sheet in a preheated 350 degree oven for 30-35 minutes or until the center of the stuffing is above 165 degrees.

: To prepare mushrooms, brush clean with a mushroom brush or soft towel. Mushrooms can be rinsed but must be patted dry and used immediately. If desired, use a small spoon to scrape away the brown gills on the inside of the cap.

These can be filled ahead and refrigerated but cannot be frozen.