2 lbs. lg. mushrooms (about 16)
butter
2 tbsp. flour
1 1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1 (7 1/2 oz.) can Alaska King crab, drained
2 egg yolks, beaten
2 tbsp. chopped parsley
Lemon juice
1/4 c. grated Parmesan cheese

About 30 minutes before serving: Remove stems from mushrooms; chop stems. In medium skillet over medium heat in 3 tablespoons melted butter, cook stems until tender; stir in flour, mustard, Worcestershire, salt, and pepper. Add milk and cook, stirring, until thickened. Remove from heat; stir in crab, egg yolks, parsley, and 1 teaspoon lemon juice.

Preheat oven to 425 degrees. In large skillet over medium heat in 1/4 cup melted butter, cook mushroom caps 5 minutes; fill with crab mixture. Sprinkle with cheese; place in shallow baking pan. Bake 12 minutes or until hot. Sprinkle with more lemon juice, if desired. Serve with forks on small plates. Makes about 16 appetizers.