1 lb. fresh mushrooms, lg. with stems removed
2 tbsp. flour
1/2 tsp. salt
2 c. half & half
1 lb. lump crabmeat, salted & peppered to taste
2 tbsp. butter
1/2 tsp. pepper
1/2 lb. sharp Cheddar cheese, grated

Melt the butter and stir in the flour. Add the half & half, salt, pepper and chopped stems. Stuff the mushrooms with crabmeat and place them in an oblong casserole dish. Pour the sauce over the mushrooms and sprinkle with the cheese. Bake in a 350 degree oven until real bubbly hot. Serve on crisp toast.