Ingredients:

24 large, fresh mushroom caps
1 6-oz can flaked crabmeat
1/4 C fine, dry bread crumbs
1/4 C sour cream
2 tbls. butter
2 tbls. chopped green onions
1 tbls. dry sherry (optional)
1 tsp. Djon mustard
paprika


Directions:

Preheat oven to 425 degrees.

Remove stems from the mushrooms and discard. Wash caps and place upside down on a cookie sheet. Broil for t minutes. In a mixing bowl, combine crabmeat, bread crumbs, sour cream, butter, onions, sherry or equivalent amount of water and Dijon mustard. Fill mushroom caps with mixture. Sprinkle with paprika. Bake 8 to 10 minutes or until heated through. These are soooooo good....