This recipe is the traditional crabmeat stuffing but you can also make a bread stuffing if you need to be more economical.

Ingredients

1 pound fresh mushrooms, 1 to 1/2"
1/4 cup butter or margarine, melted
3 tablespoons fine dry bread crumbs
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped celery
1 tablespoon finely chopped pimento
1/2 teaspoon instant minced onion
1/4 teaspoon dry mustard
1 can crabmeat, drained & flaked
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
3 tablespoons milk
2 teaspoons lemon juice
1 teaspoon prepared mustard

How To Mix and Bake

Step 1.
Remove stems from mushrooms.
Place unfilled mushrooms, rounded side up on baking sheet.
Brush tops with 1/2 cup melted butter.
Broil 3 to 4 inches from heat for 2 to 3 minutes until lightly brown.
Remove from broiler.
Set aside

Step 2.
Combine bread crumbs, 3 tablespoons melted butter, celery, pimento, onion and dry mustard.
Stir in crab.
Fill mushroom caps

Step 3.
In chafing dish, combine sour cream, mayonnaise, milk, lemon juice and prepared mustard.
Cook and stir.
Arrange filled mushrooms in sauce.