1 1/2 c. lump crabmeat
2 tsp. butter
4 tsp. finely chopped shallots or scallions
1 c. Bechamel sauce
1/4 to 1/2 tsp. lemon juice
18-24 (2 inch) mushroom caps

1 cup Bechamel sauce = 2 tablespoons butter, 3 tablespoons flour, 1 cup hot milk, salt, white pepper

Shred crab with fork. Cook shallots in 2 tablespoons butter over moderate heat, stirring constantly for 2 minutes or until soft. Stir in crabmeat and toss with shallots for 10 seconds. Remove to large bowl. Stir in the 1 cup Bechamel sauce. Then season to taste with lemon juice.

Lightly butter shallow baking dish large enough to hold mushroom caps. Spoon filling in caps. Layer mushrooms in one layer. Bake in 350 degree oven for 10-15 minutes or until mushrooms are tender and filling is bubbly. Serve on heated platter.