8 lg. mushrooms
Butter
1 (6 oz.) can lobster or crabmeat, drained
1 tbsp. chili sauce
1 tbsp. lemon juice
1 tbsp. butter, melted
8 (2 1/2") toast rounds
1 egg yolk, hard cooked and grated
Parsley sprigs

Clean the mushrooms; remove stems. Place, cup side up, on baking sheet; dot with butter; broil for 4 to 5 minutes. Shred the meat. Mix with chili sauce, lemon juice and melted butter. Fill mushrooms with the mixture. Sprinkle toast rounds with egg yolk. Return the mushrooms to the broiler. Cook until sizzling hot. Place each on a toast round. Garnish each with a parsley sprig. Makes 8.