---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Stuffed Mushrooms with Crabmeat
  Categories: Appetizers, Fish/sea
       Yield: 4 servings
  
      12 ea Large Mushrooms                     1 tb Snipped Fresh Dill **
       1 ea Env. Vegetable Soup Mix             3 x  Dashes Hot Pepper Sauce
       6 oz Frozen Crab Meat *                1/8 ts Pepper
     1/2 c  Sour Cream or Plain Yogurt          2 tb Butter Or Margarine, Melted
       3 tb Plain Dry Bread Crumbs         
  
       **  Substitution: 1 t Dried Dill Weed.
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   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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