1 lb. fresh whole mushrooms
3 c. bread crumbs
2 cans crab meat
1 sm. chopped onion
1/2 c. butter
1 c. Swiss cheese, grated
1 tsp. salt
1 tsp. pepper
1 c. water

Wash mushrooms and remove stems. Place them top side down on a well greased cookie sheet. Set aside.

In a skillet, saute onions in butter. In a large bowl, combine bread crumbs, crabmeat and salt and pepper. Pour sauteed onion and butter in and stir. Add water, if necessary, until moist. Spoon mixture into mushroom caps. Sprinkle with cheese. Bake 20 minutes.