Seafood stuffed mushrooms

1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper
Salt
Pepper
1 pound large mushrooms

Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese

Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a sauté pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to sauté for 2 to 3 minutes. Add chopped mushroom stems and sauté until cooked. Sauté over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

Yield: 24 appetizers