2 6oz. cans crabmeat, drained (reserve liquid)
1 tsp. lemon juice
1/4 cup mayonnaise
48 fresh mushroom caps
1 6oz. package Bell's Traditional Stuffing (crush with rolling pin between two sheets of waxed paper, if desired)
1/2 cup butter, melted
1/2 cup grated parmesan cheese
Combine drained crabmeat, lemon juice, parmesan cheese, and mayonnaise in a bowl.
Add stuffing crumbs, reserve liquid, and melted butter, and mix until well blended. Mixture should be moist.
Mound mixture into mushroom caps. Place in a buttered baking dish.
Bake for 15 minutes at 350°F. These can be prepared ahead, and popped in the oven at the last minute.
Stuffing is also great wrapped in filet of sole.
Bake for 20 minutes at 350°F.