Wash and clean mushrooms, remove center stems, use a spoon to scoop and press to create a hole for filling.
Dice celery, finely chop cilantro and drain the crab meat.
In a mixing bowl, fork/mash the soften cream cheese and then add all remaining filling ingredients. Mix them well.
Add crab meat and gently fold to mix to avoid breaking lump apart.
Melt the butter in microwave.
Line your baking sheet.
Arrange mushroom caps upside down.
Brush liquid butter onto each mushroom cap bottom.
Now turn all the caps over, spoon crab mixture into each mushroom cap,
Chill in fridge for 10-15 minutes.
Preheat oven to 400 F.
Bake crab stuffed mushroom in oven for about 15 minutes until mushrooms are tender and all the cheese bubbly.
Serve hot. Sprinkle some ground pepper and zest lemon if desire.