18 lg. fresh mushrooms
1 (7 1/2 oz.) can crab meat, drained and flaked
1 tbsp. chopped parsley
1 tbsp. chopped pimento
1 tsp. chopped capers
1/4 tsp. dry mustard
1/2 c. mayonnaise

Wash and dry mushrooms; remove the stems. Combine mustard into the mayonnaise. Toss with the crab mixture. Fill each mushroom cap with about 2 tablespoons crab mixture. Bake for 8-10 minutes or until hot. Makes 18 appetizers.