1 lb. mushrooms
4 tsp. butter
1/4 c. chopped onion
1 beaten egg
2 tsp. parsley
1 c. chopped stems
1 pkg. crabmeat
1/4 c. sour cream
2 c. bread crumbs
1/2 tsp. salt and pepper
Vegetable oil

Remove stems from mushrooms and chop. Brush mushrooms with vegetable oil and set aside.

In skillet saute 2 teaspoons butter, stems and onion for 5 minutes. Put into bowl; add sour cream and crabmeat, 1 cup bread crumbs, egg, salt and pepper and parsley. Spoon into mushrooms. Melt 2 teaspoons butter with bread crumbs; toss together and put on top of mushrooms. Warm for 15 minutes at 350.