SETAS VALENCIANAS                      Servings: 8

18-20         large fresh mushrooms    1/4 c.    chopped onions
1/2 c.        green pepper, chopped        spoon garlic powder
3   T.        butter                   2   T.    flour
1 1/2 tsp.    dry mustard              3/4 c.    milk or cream
1   tsp.      Worcestershire                     salt and pepper
1/2 lb.       fresh crab               2         egg yolks, beaten
1   tsp.      parsley                  1         green onion, chopped
              Parmesan cheese

    Clean mushrooms and dry well.  Remove stems, set aside caps.  Chop
stems finely.  Saute in butter and onions for several minutes, add green
pepper and cook a little longer.  Sprinkle with flour and mustard, mixing
well.  Remove from heat, add milk, and return to heat.  Stir constantly
until mixture comes to a boil, then simmer for a few minutes.

	Mix seasonings, Worcestershire and crab in a medium bowl.  Add egg
yolks and cooked vegetable mixture and return to saucepan.  Cook for
one minute.  Remove from heat.  Add parsley and green onion.  Cool and
refrigerate.

	Briefly saute mushroom caps in butter.  Fill caps with cooked mixture,
place on baking sheet, sprinkle with Parmesan cheese, and bake at 425F
for 5-6 minutes.