Ingredients:18 button or cremini mushrooms, scrubbed clean, stems separated from the capsPaprika, for topping1 tablespoon butter, meltedFor the Garlic Cream Cheese Filling:½ package (or 4 oz) cream cheese, softened1 tablespoon Parmesan cheese, grated1 clove garlic, minced½ tsp dried parsley½ tsp dried oreganoFor the Crab Cake Topping:¼ lb crabmeat, picked clean of shells6 Ritz Crackers, crushed1 green onion, chopped2½ tablespoons mayonnaise1 teaspoon fresh lemon juiceDash of Worcestershire sauceDash of cayenne pepperSalt and pepper, to tasteFor the Horseradish Dip:¾ cup mayonnaise¼ cup sour cream2 tablespoons horseradishHot sauce, to tasteGreen onions, for toppingCooking Instructions:Mix together all of the Horseradish Dip ingredients except for the green onions. Cover and refrigerate until ready to serve.Preheat oven to 400 degrees F.In a medium sized bowl, mix together all Garlic Cream Cheese Filling ingredients.In another bowl, add crabmeat, Ritz Cracker crumbs, green onion, mayonnaise, lemon juice, Worcestershire sauce, cayenne pepper, and salt and pepper. Mix well.Using a spoon, fill the mushroom caps about ¾ of the way with the cream cheese mixture. Then, top each mushroom cap with about a tablespoon of the crab cake mixture.Place all of the stuffed mushrooms in a greased baking pan and pour the melted butter evenly over all of them. Sprinkle the tops with paprika.Bake for 20 minutes, or until crab cake topping has become golden-brown.Source: