Crab-stuffed Mushrooms

Description
Makes 24 appetizers.

Ingredients

 * 24 to 30 large fresh whole mushrooms
 * 2 tablespoons melted butter or margarine (approximately)
 * ½ cup chopped celery
 * ½ cup chopped onion
 * ½ cup chopped green pepper
 * 1 tablespoon water
 * 2 cups cooked rice
 * 1 cup crab meat, cartilage removed
 * 1 teaspoon salt
 * ½ teaspoon poultry seasoning
 * ⅛ teaspoon ground red pepper
 * 2 eggs, slightly beaten

Directions

 * 1) Gently remove stems from mushrooms.
 * 2) Reserve for another use.
 * 3) Brush mushroom caps lightly with butter.
 * 4) Place on cookie sheet.
 * 5) Combine celery, onion, green pepper and water in small saucepan.
 * 6) Cover and cook until tender crisp; drain.
 * 7) Combine rice, crab meat, salt, poultry seasoning, pepper and eggs.
 * 8) Add cooked vegetables. Mix well.
 * 9) Stuff mixture into mushroom caps with a spoon.
 * 10) Bake at 375°F for 15 minutes.