Crab Stuffed Mushrooms III

60 mushrooms

1 lemon, juiced

1 quart water

½ cup chopped onions

½ cup chopped celery

1 tablespoon sour cream

½ cup cream cheese, softened

2 tablespoons dry bread crumbs

1 teaspoon lemon juice

⅛ teaspoon garlic powder

¼ teaspoon salt

¾ cup crabmeat

2 tablespoons paprika

Preheat oven to 350 degrees F (175 degrees C).

Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.

In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.

Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.

Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.

Bake in the preheated oven 7 to 10 minutes, until lightly brown.