1 1/2 c. crabmeat
2 tbsp. butter
4 tbsp. chopped green onions
1 c. Bechamel sauce
1/4 to 1/2 tsp. lemon juice
Salt
White pepper
18-24 lg. mushrooms caps

Preheat oven to 350 degrees. Melt butter over medium heat. Cook onions, stirring constantly until soft. Stir in crabmeat and toss with onions, then put in large bowl. Stir in Bechamel sauce and season with lemon juice, salt and white pepper. Sprinkle inside of caps with salt and spoon in crab filling. Bake 10-15 minutes until mushrooms are tender and filling is bubbly.

BECHAMEL SAUCE:

2 tbsp. butter
3 tbsp. flour
1 c. hot milk
Salt and white pepper

Melt butter and stir in flour, cook, stirring constantly 2 minutes. Remove from heat and blend in hot milk and return to high heat, cook, stirring constantly 2- 3 minutes until sauce is thick. Remove pan from heat and season with salt and white pepper.