Lobster and Crab Stuffed Mushrooms with Ceddar Cheese - Makes about 50 mushrooms

2 tbsp butter
2 tbsp minced celery
1 tbsp minced onion
1 tbsp minced red bell pepper
2 lbs mushrooms
1 cup oyster crackers crushed
6 oz. cooked lobster meat chopped
4 oz. cooked crab meat picked over and shredded
1/4 cup shredded white cheddar cheese
1 egg
2 tbsp water
1/4 tsp old bay seasoning
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
3 tbsp olive oil
2/3 cup shredded white cheddar cheese

Melt butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool. Remove stems from mushrooms and finely chop 3/4 cup of stems. Set mushroom caps aside.
In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper.
Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese.
Bake 12 minutes until lightly browned.