1 pound large mushrooms (You need about 3 per person)
6 tablespoons melted butter
1 tablespoon all-purpose flour
1/2 cup milk
salt and pepper to taste
1/2 cup very finely chopped onions or scallions
2 tablespoons each green and red bell pepper, finely minced
12 ounces crab meat
1 tablespoon dry white wine
1 egg yolk
Tabasco sauce to taste
1/4 cup Parmesan cheese
Extra melted butter
Remove stems from mushrooms, finely chop them and set aside. Place mushroom caps hollow side down in a buttered baking dish, brush them with more melted butter and bake 10 minutes at 400:. Remove from dish and drain. Make white sauce of 1 tablespoon butter, 1 tablespoon flour and 1/2 cup milk, (stir flour into butter in a small saucepan then add the milk). Stir until thickened and add salt and pepper to taste. Set aside.
Saute onions, mushroom stems and peppers in 2 TBS. butter for about 5 minutes-do not brown. Add crab and wine and mix well. Add white sauce, egg yolk and Tabasco sauce. Cook gently until the mixture holds together. Stuff mushrooms with the crab mixture. Sprinkle with Parmesan cheese and drizzle with more melted butter. Bake 400: for 20 minutes.