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1
Clean mushrooms and remove stems.
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2
Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process.
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3
Drain crabmeat, flake and set aside.
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4
Saute onions, celery and bell pepper in butter until onions are slightly golden brown.
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5
Add cracker crumbs and milk and cook until thick.
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6
Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir.
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7
Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed.
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8
Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up!
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9
Bake at 400 degrees until the peaks of the stuffing are lightly browned.
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10
Sprinkle cheese on top and bake until cheese is melted.
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11
Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.
