24 fresh mushroom, large (appx. 1 lb.)
4 tbsp. butter
1 sm. onion, minced
1/4 c. dried bread crumbs
1 (6 oz.) pkg. frozen crab, defrosted & drained
2 tbsp. chopped fresh parsley
1/4 tsp. salt
Pepper to taste
3 tbsp. Courvoisier, if desired

Remove stems from mushrooms; chop coarsely and set aside.

Melt 2 tablespoons of butter in large skillet and add onion; saute until soft, then add stems and saute until they excude their liquid. Remove from heat. Stir in remaining butter, bread crumbs, crab, parsley, courvoisier (if desired), salt and pepper. Stuff mixture into mushroom caps. Bake in preheated 350 degree oven for 15 minutes.

Makes 24 mushrooms.