Stuffed Mushrooms

• 2 lb. large mushrooms
• 3 Tbsp. butter
• 2 Tbsp. flour
• 1 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. milk
• 7 1/2 oz. can crab
• 2 egg yolks
• 2 Tbsp. parsley
• 1 tsp. lemon juice
• 1/4 c. Parmesan cheese, grated

1. Chop stems.
2. Melt butter in skillet.
3. Cook stems in butter until tender; stir in flour, mustard, Worcestershire sauce, salt and pepper.
4. Add milk.
5. Stir until thickened.
6. Remove from heat. Stir in crab, egg yolks, parsley and lemon juice.
7. Preheat oven to 425u0b0.
8. In large skillet, melt 1/4 cup butter.
9. Cook mushroom caps 5 minutes.
10. Fill with crab mixture; sprinkle with cheese.
11. Bake 12 minutes.

mushrooms, butter, flour, dry mustard, worcestershire sauce, salt, pepper, milk, crab, egg yolks, parsley, lemon juice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361466 (may not work)