Crab-Stuffed Mushrooms
What's better than mushrooms? What's better than crab? How about the two of them combined? If you're like me, you can't make enough of these!
6 lbs. large fresh mushrooms (the bigger the better)	3 cups finely chopped onion
½ cup butter/margerine	2 lbs. fresh crabmeat, drined and flaked (can use imitation crab, but not nearly as tasty)
Juice of 2 lemons	½ cup chopped fresh parsley
¼ cup capers	2 teaspoons Worcestershire Sauce
1 teaspoon salt	½ teaspoon pepper
1 cup mayonnaise	¾ cup dry sherry
Grated Parmesan cheese	1-1½ cups butter/margerine,melted
1 Clean mushrooms with damp paper towel. 2 Remove stems and chop stems; set aside. 3 Place mushroom caps in shallow baking dish. 4 Sauté mushroom stems and onion in ½ cup butter in a skillet until tender. Remove from heat and set aside. 5 Sprinkle crabmeat with lemon juice. 6 Add sautéed mushroom stems, parsley, capers, Worcestershire, salt, and pepper to crabmeat. Mix well. 7 Stir in mayonnaise and sherry. 8 Spoon mushroom mixture into mushroom caps and sprinkle with cheese. 9 Drizzle remaining butter over mushrooms. 10 Bake at 350º for 20 minutes.