1 lb. mushrooms
vegetable oil
1/4 c. butter
1/4 c. minced onion (fresh)
1 (6 oz.) pkg. crab meat, drained and flaked
1/4 c. sour cream
1 egg, lightly beaten
2 c. plain bread crumbs
2 tbsp. chopped parsley
salt and pepper to taste

Wash mushrooms. Pat dry. Separate caps from stems (stems are used in the filling). Brush caps with oil. Sauté stems and onions. Set aside to cool.

In bowl, combine onion mixture, crab meat, sour cream, egg, 1 cup of the crumbs, parsley, salt and pepper. Spoon into mushroom caps. Melt 2 tablespoons butter, adding crumbs and put on top of stuffed mushroom caps.

Bake in preheated oven at 375°F for 15 minutes.