24 fresh mushrooms, about 1 lb.
5 tbsp. butter
1 sm. onion, minced
1/4 c. dried bread crumbs
1 (6 oz.) pkg. frozen crabmeat, defrosted and drained
2 tbsp. chopped fresh parsley
1/4 tsp. salt
Black pepper to taste

Remove stems from mushrooms and chop coarsely and set aside. In a large skillet, melt 2 tablespoons butter add the onion and saute until soft. Add the chopped stems and saute until they begin to exude their liquid. Remove from heat.

Stir in remaining butter, bread crumbs, crab, parsley, salt and pepper. Stuff the mixture into mushroom caps. Bake at 350 degrees for 15 minutes.