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      Title: Stuffed Mushrooms With Crabmeat
 Categories: appetizers
      Yield: 4 servings

     12 ea large mushrooms
      6 oz frozen crab meat *
      3 tb plain dry bread crumbs
      3    dashes hot pepper sauce
      2 tb butter or margarine, melted
      1 ea env. vegetable soup mix
    1/2 c  sour cream or plain yogurt
      1 tb snipped fresh dill **
    1/8 ts pepper

  *  Crabmeat is to be thawed and squeezed dry.
  **  Substitution: 1 t Dried Dill Weed.
  Preheat oven to 350 degrees F.
  Remove and finely chop mushroom stems.  In medium bowl, combine
  chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour
  cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and
  pepper.  Set aside.

  On lightly greased baking sheet, arrange mushroom caps; stuff with
  crabmeat mixture, then brush with butter.  Bake 15 minutes or until
  tender.

  Makes about 12 appetizers.
  MAKE AHEAD DIRECTIONS;

  Mushrooms can be partially prepared up to 1 day ahead.  Simply
  prepare and stuff as above.  Cover and refrigerate.  To serve, brush
  with butter then bake as above.


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