MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crab Stuffed Mushrooms Categories: Appetizers Yield: 1 Batch 1 lb Large mushrooms (3 per -person) 6 tb Butter; melted 1 tb All-purpose flour 1/2 c Milk Salt and pepper; to taste 1/2 c Onions or scallions; very -finely chopped 2 tb Green bell pepper; finely -minced 2 tb Red bell pepper; finely -minced 12 oz Crab meat; freshly steamed, -not canned or frozen 1 tb Dry white wine 1 Egg yolk Tabasco sauce; to taste 1/4 c Parmesan cheese Extra butter; melted Remove stems from mushrooms, finely chop them and set aside. Place mushroom caps hollow side down in a buttered baking dish, brush them with more melted butter and bake 10 minutes at 400°F. Remove from dish and drain. Make white sauce of 1 tb butter, 1 tb flour, and 1/2 cup milk, (stir flour into butter in a small saucepan then add the milk). Stir until thickened and add salt and pepper to taste. Set aside. Saute onions, mushroom stems, and peppers in 2 tb butter for about 5 minutes-do not brown. Add crab and wine and mix well. Add white sauce, egg yolk, and Tabasco sauce. Cook gently until the mixture holds together. Stuff mushrooms with the crab mixture. Sprinkle with Parmesan cheese and drizzle with more melted butter. Bake at 400°F for 20 minutes. Recipe FROM: MMMMM