3 dozen lg. whole fresh mushrooms
1 (7 1/2 oz.) can crabmeat, drained, flaked, and cartilage removed
1 tbsp. snipped parsley
1 tbsp. chopped canned pimiento
1 tsp. chopped capers
1/4 tsp. dry mustard
1/2 c. mayonnaise or salad dressing

Wash and dry mushrooms. With a sharp knife, remove stems from mushrooms. (Save stems for use in another recipe.) Combine crabmeat, parsley, pimiento, and capers. Blend dry mustard into mayonnaise; toss with crab mixture. Fill each mushroom crown with about 2 tablespoons crab mixture. Bake at 375 degrees until hot, about 8 to 10 minutes. Makes 36 appetizers.