Crab-stuffed Mushrooms

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Makes 24 appetizers.



  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.