Crab Stuffed Mushrooms III

Ingredients

• 60 mushrooms
• 1 lemon, juiced
• 1 quart water
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 tablespoon sour cream
• 1/2 cup cream cheese, softened
• 2 tablespoons dry bread crumbs
• 1 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 3/4 cup crabmeat
• 2 tablespoons paprika

Directions

Preheat oven to 350 degrees F (175 degrees C).

Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.

In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.

Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.

Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.

Bake in the preheated oven 7 to 10 minutes, until lightly brown.