1 sm. bunch shallots, cut up
1 shake hot pepper flakes
4 tbsp. butter
3 tbsp. flour
3/4 c. milk
1 dash Worcestershire sauce
1/2 lb. crabmeat
Salt & pepper to taste
1 box fresh mushrooms, stems removed & minced

Saute shallots and mushroom stems in butter. Remove from heat and stir in flour. Add milk, using more or less to create medium white sauce consistency. Add salt and pepper, hot pepper flakes and Worcestershire sauce. Simmer, adding crabmeat, until hot. Stuff mushroom caps and place in 350 degree oven for 15 to 20 minutes.