---------- Recipe via Meal-Master (tm) v8.x   
 
 
       Title: Stuffed Mushrooms With Crabmeat
  Categories: appetizers, fish
       Yield: 4 servings
 
      12 ea large mushrooms
       1 ea env. vegetable soup mix
       6 oz frozen crab meat *
     1/2 c  sour cream or plain yogurt
       3 tb plain dry bread crumbs
       1 tb snipped fresh dill **
       3    dashes hot pepper sauce
     1/8 ts pepper
       2 tb butter or margarine, melted
 
   **  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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