Red Lobster's Crab Stuffed Mushrooms

Preheat the oven to 400 degrees F.

Heat a skillet over medium-high heat. Saute the celery, onion, and bell pepper in the butter for 2 minutes, stirring frequently. Transfer to a plate and set aside to cool in the refrigerator.

While the vegetables are cooling, wash the mushrooms and remove the stems. Set the caps to the side and finely chop half of the stems. Discard the other half of the stems or use in another recipe.

Combine the sauteed vegetables, chopped mushroom stems, flaked crab meat, cracker crumbs, shredded cheddar, garlic powder, Old Bay, black pepper, salt, egg, and water. Mix well.

Place the mushroom caps in a large baking dish or smaller individual dishes. Spoon about 1 teaspoon of the crab filling into each mushroom cap, mounding the filling slightly. Cover them with the sliced cheese (cut to fit as needed).

Place the baking dish in the oven and bake at 400 degrees F for 12-15 minutes or until the cheese is melted and lightly browned. Serve the stuffed mushrooms hot.