1 lb. fresh mushrooms
1/2 lb. white crab meat
1/4 stick butter
1 tbsp. flour
1 tbsp. finely chopped shallots
1 1/2 c. half & half or heavy cream or evaporated milk
2 tbsp. parsley, chop finely
1/2 c. soft Philadelphia cream cheese
1 tbsp. hot creole mustard

On low heat melt butter in saucepan adding small amounts of flour and carefully not browning. Add half of milk, heavy cream and soft cream cheese. Stir thoroughly. Add finely chopped stems, leftover mushrooms (after mushrooms have been carefully washed, stems removed and finely chopped). Add finely chopped parsley, shallots. Add crab meat and cook until mixture thickens. Lastly, stir in creole mustard.

Place all mushroom caps on wax paper. Fill them with mixture. Place all stuffed mushrooms into baking dish. Cover each stuffed cap with heavy cream and bake until mushrooms are lightly browned.