DIRECTIONS

In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion. Remove from the heat; cool to room temperature. Stir in mayonnaise, lemon juice, salt and pepper; set aside.
    Remove and chop the mushroom stems; set caps aside. In a skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to the sauce. Stuff 1 tablespoonful into each mushroom cap. Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender. Yield: 4 dozen.