24 lg. mushroom caps
Juice of 1 lemon
1/2 lb. crab meat
1/2 c. mayonnaise
1/4 c. minced celery
Dash of Tabasco
1/2 c. minced parsley

Toss mushroom caps in lemon juice; set aside. Mix together crab meat, mayonnaise, celery and Tabasco. Fill each cap with crab mixture. Chill and serve. Sprinkle with parsley just before serving. Makes 24.