"Easy and quick to prepare these are on the top of the list for my favorite hors d'oeuvres."
finely chopped red onion
celery, finely chopped
1 (8 ounce) packages
cream cheese, softened
seasoned bread crumbs
2 (6 1/2 ounce) cans
Remove stems from mushrooms ; set caps aside. In a small skillet, saute onion and celery in 1 tablespoon oil until tender. In a small bowl, combine the rest of the ingredients minus the the olive oil. Gently stir in crab and onion mixture.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika. Place in a greased baking pan.