24 lg. fresh mushrooms
1 c. commercial Italian salad dressing
1 c. fresh lump crab meat, drained and flaked
2 eggs, beaten
1/3 c. soft bread crumbs
1/4 c. mayonnaise
1/4 c. minced green onions
2 tbsp. diced pimiento
1 tsp. lemon juice
Sprigs of fresh dill weed or parsley

Clean mushrooms with damp paper towels. Remove stems and reserve for other uses. Combine mushroom caps and Italian salad dressing; cover and chill 1 to 2 hours. Drain well.

Combine crab meat and next 6 ingredients, stirring well. Spoon crab meat mixture into mushroom caps. Place stuffed mushrooms in a lightly greased 13x9x2 inch baking dish; bake at 375 degrees for 15 minutes. Garnish with fresh dill weed or parsley sprigs, and serve immediately. Yield 2 dozen.