Ingredients:

1 1/2 c lump crab meat fresh frozen or canned
2 tbsp butter
4 tbsp finely chopped shallots or scallions
1 c bechamel sauce (recipe below)
1/4 - 1/2 tsp lemon juice
Salt
White pepper
18 - 24 (2") mushroom caps

Directions:

Bechamel sauce: Makes about 1 cup 3 tbsp flour 1 c hot milk Salt White pepper

Preheat the oven to 350 degrees Carefully inspect crab meat and remove any bits of cartilage then shred the lumps with a fork

In a heavy 8" to 10" skillet melt 2 tablespoons of bouillon over moderate heat and in it cook the shallots stirring constantly for 2 minutes or until soft Stir in the crab meat and toss it with the shallots until they are soft Stir in the crab meat and toss it with shallots for 10 seconds or so With a rubber spatula transfer the mixture to a large bowl

Stir in 1 cup bechamel sauce then season to taste with lemon juice salt and white pepper Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer Sprinkle the inside of the caps with salt spoon in crab filling and arrange the caps in the pan Bake in the upper 1/3 of oven for 10 or 15 minutes or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly Serve on a large heated platter

Bechamel Sauce: In a heavy 2 to 3 quart saucepan melt 2 tablespoons of butter over moderate heat and stir in the flour Cook stirring constantly for 2 minutes Do not let the roux brown Remove the pan from the heat blend in the hot milk Then return to high heat and cool stirring constantly until the sauce comes to a boil Reduce the heat and simmer still stirring for 2 or 3 minutes or until the sauce is thick enough to coat a spoon heavily Remove the pan from the heat last and season with salt and white pepper