Stuffed champignons with crispy crab filling

Ingredients:

• 24 large champignons
• 120 g cream cheese
• 0.5 cup chopped celery
• 1 clove of garlic
• 0.5 cup chopped green onions
• 1/4 tbsp. grated parmesan
• Zest and juice of 1 lemon
• 220 g of crab meat

Preparation:

1. Preheat oven to 220°C. Trim the stems from 24 large button mushrooms.
2. Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
3. Crush 20 crackers (such as Ritz); toss with 2 tablespoons melted butter. Melt another 2 tablespoons (30 g) butter in a skillet over moderate heat. Add 1/2 cup each finely chopped celery and red pepper; cook until softened, 5 minutes. Add 1 finely chopped garlic clove and cook for 1 minute. In a large bowl, combine 4 ounces (120 g) cream cheese and 2 tablespoons mayonnaise; add 1/2 cup chopped green onions, 1/4 cup each grated Parmesan, breadcrumbs, and finely chopped parsley, the zest and juice of 1 lemon, the celery mixture, and 8 ounces (220 g) lump crabmeat. Spoon the mixture over the mushroom caps and sprinkle with the remaining crushed crackers.
4. Bake for 12-15 minutes, then grill until golden brown. Cool for 5 minutes and transfer from the baking sheet to a serving plate.