- 2 cans drained white crab meat
- 1 block cream cheese, softened
- 1/2 c finely chopped white onions
- 1/4 c finely chopped celery
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp garlic
- 1 tsp seasoning salt
- 30 large mushrooms
Mix all but cream cheese and mushrooms in a bowl. Pluck stems from mushrooms and finely chop half.
Add cream cheese and mushroom stems and mix well.
Fill caps, place on a cookie sheet, sprinkle with paprika or cayene pepper.
Bake at 350F for 15-20 minutes.