18 lg. mushrooms, stems removed
2 tbsp. olive oil

FILLING:

1 lb. crabmeat, shell & cartilage removed
2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
2 tbsp. parsley, chopped
2 slices white bread (crusts removed), minced
1/4 c. mayonnaise
1 egg, slightly beaten
Dash of Tabasco sauce
1/4 c. butter, melted

Saute mushroom caps in oil for 2 minutes. Place in shallow casserole, stem side up. Combine filling ingredients, and stuff mushroom caps. May be refrigerated until ready to bake. Baste with butter and bake at 350 degrees for 15 minutes. Serve hot, garnished with watercress and wedges of lemon.