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CRAB STUFFED SHELLS 
1/4 c. butter
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 lb. flaked imitation crab meat
4 c. grated Gruyere cheese, divided (1 lb.)
3 green onions, thinly sliced
1/4 c. flour
4 c. milk
1/4 c. dry sherry
30 jumbo pasta shells, cooked
1/2 c. fresh bread crumbs
2 tbsp. minced fresh parsley

In large skillet, melt butter over medium heat. Add mushrooms and garlic; cook until tender, about 3-4 minutes. With slotted spoon, remove mixture from skillet and place in medium bowl. Stir in crab meat, 2 cups of the cheese, and green onions; set aside. Stir flour into butter in skillet. Gradually stir in milk and sherry and bring to a boil over medium heat; cook, stirring constantly until thickened, about 4-5 minutes. Remove from heat; stir in remaining 2 cups cheese. Stir 1/2 cup sauce into crab mixture. Stuff each cooked shell with 1 heaping tablespoons crab mixture. Place shells, stuffed side up, in 9 x 13 inch baking dish. Pour remaining sauce evenly over shells. Sprinkle crumbs and parsley over top. Bake covered, in 350 degree oven for 20 minutes. Uncover and bake an additional 15 minutes or until crumbs are lightly browned. Makes 8-10 servings.
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