1 1/2 c. lump crab meat, fresh, frozen or canned
2 tbsp. butter
4 tbsp. finely chopped shallots or scallions
1 c. bechamel sauce (recipe below)
1/4 - 1/2 tsp. lemon juice
Salt
White pepper
18 - 24 (2") mushroom caps

BECHAMEL SAUCE:

Makes about 1 cup. 3 tbsp. flour 1 c. hot milk Salt White pepper

Champignons Facis au Crabe (Mushrooms With Crab Meat Stuffing) : Preheat the oven to 350 degrees. Carefully inspect crab meat and remove any bits of cartilage, then shred the lumps with a fork.

In a heavy 8" to 10" skillet, melt 2 tablespoons of bouillon over moderate heat and in it cook the shallots, stirring constantly for 2 minutes or until soft. Stir in the crab meat and toss it with the shallots until they are soft. Stir in the crab meat and toss it with shallots for 10 seconds or so. With a rubber spatula, transfer the mixture to a large bowl.

Stir in 1 cup bechamel sauce, then season to taste with lemon juice, salt and white pepper. Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer. Sprinkle the inside of the caps with salt, spoon in crab filling and arrange the caps in the pan. Bake in the upper 1/3 of oven for 10 or 15 minutes or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly. Serve on a large, heated platter.

Bechamel Sauce: In a heavy 2 to 3 quart saucepan, melt 2 tablespoons of butter over moderate heat and stir in the flour. Cook, stirring constantly, for 2 minutes. Do not let the roux brown. Remove the pan from the heat, blend in the hot milk. Then return to high heat and cool, stirring constantly, until the sauce comes to a boil. Reduce the heat and simmer, still stirring for 2 or 3 minutes or until the sauce is thick enough to coat a spoon heavily. Remove the pan from the heat last and season with salt and white pepper.