Instructions: Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 tablespoon of the butter; stir in crumbs.

Add mushroom mixture to cream cheese, mixing until well blended. Gently stir in crabmeat; season to taste with salt and pepper, if desired.

Brush mushroom caps with remaining 2 tablespoons butter, melted. Fill with cream cheese mixture; place in shallow baking dish. Bake at 350 degrees for 18 to 20 minutes or until thoroughly heated.

This recipe yields 12 to 14 mushrooms.

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