24 lg. fresh mushrooms
1/2 c. milk
1 tbsp. butter
1/2 c. cracker crumbs
1 tsp. dry mustard
1 tsp. minced onion
1/4 tsp. salt
1/2 tsp. prepared horseradish
Dash pepper
1 can (6 1/2 oz.) crabmeat, drained and flaked
2 tbsp. melted butter

Clean mushrooms, remove stems; dry with paper towels. Combine milk with 1 tablespoon butter in small saucepan. Cook over low heat until butter melts, stirring frequently. Remove from heat and stir next 7 ingredients.

Spoon mixture into mushroom caps. Place in lightly greased baking dish, brush top with melted butter. Bake 350 degrees for 18 to 20 minutes. Yields: 2 dozen.

STUFFED SHRIMP:

Stuff shrimp using same mixture. Devein shrimp and cut 1/2 inch through from head to tail (leave tails on). Place 1 spoonful mixture in shrimp and wrap with 1/2 slice bacon. Secure with toothpicks. Fry in deep fat fryer until bacon is done.