Crab Stuffed Mushrooms

• 1 lb. fresh mushrooms
• 1 stick butter
• 1 bunch small shallots
• juice of 1/2 lemon
• 1/2 lb. crabmeat
• 1/4 tsp. sage
• salt and pepper to taste
• 1/2 c. seasoned bread crumbs
• 1 egg, beaten, plus 1 tsp. cold water

1. Gently wash and remove stems from mushrooms.
2. Saute caps in butter.
3. Drain on paper towel.
4. Add finely chopped stems to skillet.
5. Saute with shallots that have been chopped.
6. Squeeze lemon juice on stems and caps.
7. Add crabmeat to skillet along with seasonings.
8. Add crumbs and mix well.
9. Over low heat, add beaten egg while stirring constantly.
10. Stuff mixture into mushroom caps. (If too small, shape into mounds to have more stuffing.)
11. Bake on a cookie sheet for 15 to 20 minutes in a 325u0b0 oven.
12. Serves 6 to 8.

fresh mushrooms, butter, shallots, lemon, crabmeat, sage, salt, bread crumbs, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454236 (may not work)