1 tbsp. butter
3/4 lb. mushrooms, sliced
1 1/2 tbsp. lemon juice
1/4 c. dry sherry
1 c. dry sherry
1 c. sour cream
3/4 lb. fresh crab meat
3 tbsp. grated Parmesan cheese
4 English muffins
1 tbsp. minced parsley

Bake mushrooms in foil with butter and lemon juice. Set mushrooms aside and pour liquid into frying pan. Add sherry and boil until liquid is reduced half. Remove from heat and stir in sour cream, mixing until blended. Add crab meat and grated cheese and mushrooms. Gently heat through - do not boil. Split and butter muffins; toast lightly. Spoon crab sauce over muffins and sprinkle with parsley.