Remove stems from mushrooms; discard or reserve for a future use.
In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.