12 to 15 lg. mushrooms
1 env. Lipton vegetable soup mix
1 (6 oz.) pkg. frozen crabmeat, thawed & squeezed dry
1/2 c. sour cream
3 tbsp. plain dry bread crumbs
1 tbsp. snipped fresh dill (or 1 tsp. dried dill weed)
3 dashes hot pepper sauce
1/8 tsp. pepper
2 tbsp. butter, melted

Preheat oven to 350 degrees. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce and pepper; set aside. On lightly greased baking sheet, arrange mushroom caps, stuff with crabmeat mixture, then brush with melted butter. Bake 15 minutes or until tender.