1/4 c. chopped onion
1 (4 oz.) can chopped mushrooms
4 tbsp. butter
1 can cream of chicken soup
1/2 c. cooking wine
1/2 tsp. minced parsley
1 (7 oz.) can crab meat, flaked
2 tbsp. shredded Swiss cheese
2 tbsp. Parmesan cheese
1/3 c. bread crumbs

Brown onion and mushrooms in 3 tablespoons butter. Remove from heat. Combine soup and vermouth; bring to a boil. Add half the sauce to onion mixture. Spoon equally into 4 buttered baking seashells or 6 ramekins. Top with parsley and crab meat. Spoon on remaining sauce.

Combine cheeses and bread crumbs; sprinkle over tops. Drizzle remaining 1 tablespoon melted butter over tops. Bake in preheated 450 degree oven for 10 minutes or until browned.