Stuffed Mushrooms with Crabmeat

Ingredients:

• 14 oz large fresh mushrooms (any variety large enough to stuff)
• 2 tablespoons butter
• 6 oz crabmeat (king, blue or backfin), picked free of cartilage
• 1 tablespoon chopped onion
• 1 teaspoon chopped parsley
• 1/2 hard boiled egg, chopped
• 1 tablespoon sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 drops Tabasco
• 1/3 teaspoon lemon juice
• salt and pepper to taste

Instructions:

Wash mushrooms (do not soak). Break stems off (use stems for other purposes). In a skillet, melt the butter, add caps and saute till they turn grey. Strain off juice and let mushrooms cool (Save juice for soup or sauce).

Chop crabmeat if necessary. Mix with rest of ingredients by hand. Fill into mushroom caps. Arrange caps on a baking sheet. Bake approximately 15 minutes at 375°