Champignon caps stuffed with crab meat – it’s real a delicacy that will not only decorate your table with its charming view, but also become the most popular snack of the evening. Pieces natural crab meat mixed with cream cheese cream, mayonnaise, lemon, herbs and fried celery with sweet pepper. Crispy texture of the filling is also attached to the breading crackers from crushed crackers. Lay out the filling in large mushroom caps and bake in the oven until they are covered crispy golden crust. Share with friends: 
Time: 30 minutes Difficulty: easy Quantity: 24 canapes
Recipe:
Preheat the oven to 220 ° C. Cut off the legs with 24 large champignons. Wipe the hats with a damp paper towel, then grate 2 tbsp. l olive oil and salt. Lay on nasty. Grind 20 crackers (e.g. Ritz); mix with 2 tbsp. l melted butter. In a pan over moderate heat melt another 2 tbsp. l (30 gr.) Butter. Add 0.5 Art. finely chopped celery and red bell pepper; fry until soft 5 minutes. Add 1 chopped garlic clove, fry for 1 minute. Combine 120 g in a large bowl. creamy cream cheese and 2 tbsp. l mayonnaise; add 0.5 tbsp. chopped green onions, 1/4 tbsp. grated parmesan, breadcrumbs and finely chopped parsley, zest and juice of 1 lemon, a mixture of celery and 220 gr. lumpy crab meat. Arrange the mixture over the mushroom hats and sprinkle with the remaining chopped crackers. 12-15 minutes, then fry until golden in grill mode. Cool for 5 minutes and transfer from pan to dish. Recipes with similar ingredients: champignon mushrooms, bell peppers, celery, cream cheese, Parmesan cheese, crab meat, lemon juice, onion green, breadcrumbs, mayonnaise
