1/2 lb. mushrooms
2 tbsp. salad oil
1/2 can (3 3/4 oz.) crabmeat, flaked
1 egg, lightly beaten
1 tbsp. mayonnaise
1 tbsp. onion, chopped
1/2 tsp. lemon juice
1/4 c. soft bread crumbs
1 tbsp. butter

Remove stems from mushrooms. Save for use in soups or sauces. Brush mushroom caps with oil and place in buttered baking dish. In a mixing bowl combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 of the bread crumbs. Fill mushroom caps with mixture. Combine remaining bread crumbs with melted butter and sprinkle over crab mixture. Bake in preheated oven (375 degrees) for 15 minutes. Garnish with snow peas and bean sprouts and serve immediately.