3/4 lb. med. fresh mushrooms
Melted butter
1 (7 1/2 oz.) can crab meat
4 tbsp. soft bread crumbs
2 eggs, lightly beaten
2 tbsp. mayonnaise
2 tbsp. chopped chives
1 tsp. lemon juice
1/8 tsp. ground white pepper

Preheat oven to 375 degrees. Remove stems from mushrooms; brush caps with melted butter. Arrange in greased baking dish. Drain and flake crab meat. Combine crab meat, 2 tablespoons crumbs, eggs, mayonnaise, chives, lemon juice, pepper and 2 tablespoons butter in small bowl.

Fill each mushroom cap with some of the crab mixture. Combine 2 tablespoons butter and remaining bread crumbs; sprinkle over crab stuffing. Bake for 15 minutes; serve hot.