12 lg. fresh mushrooms
1/2 c. drained crabmeat
1 tbsp. butter
1/4 c. finely chopped celery
2 tbsp. mayonnaise
1 tsp. lemon juice
Dash salt
2 tbsp. buttered fine dry bread crumbs

Wash mushrooms; trim off tips of stems. Remove caps and set aside; finely chop stems. Snip crabmeat in fine pieces. Cook chopped mushroom stems in butter until tender. Add crab, celery, mayonnaise, lemon juice and salt. Stiff mushroom caps; sprinkle with crumbs. Broil 6 inches from heat about 10 minutes. Trim with pimento or parsley - serve hot.