Crab-Filled Mushrooms - cooking recipe

Ingredients

24 large mushrooms
6 oz. frozen crab meat, thawed
1/4 c. fine bread crumbs
1/4 c. sour cream
2 Tbsp. melted margarine
2 Tbsp. chopped green pepper
1 Tbsp. dry sherry
1 tsp. Dijon-style mustard
several dashes hot pepper sauce

Preparation

Remove stems from mushrooms; discard stems.
Steam mushroom caps in steamer for 3 minutes; drain.
Drain and chop crab meat. Combine crab meat, bread crumbs, sour cream, melted margarine, green pepper, sherry, mustard and hot pepper sauce in bowl.
Mix well.
Stuff each mushroom cap with mixture.
Place in 10 x 15-inch baking dish.
Chill, covered, for several hours to 24 hours.
Bake at 425\u00b0 for 8 to 10 minutes or until heated through.