Crab Stuffed Mushroom Caps

Make Mornay Sauce.

Melt 1 tablespoon of the butter in small skillet over medium-high heat. When foam subsides, add onion; sauté until softened but not browned, about 1 min. Remove from heat; let cool.

Beat together egg and cream. Combine crab, parsley, 5 tablespoons of the breadcrumbs, the egg and cream, lemon juice, and pepper to taste in medium bowl; mix well. Add cooled onion and combine well. Set stuffing aside, covered, until needed.

Remove stems from mushrooms; reserve for other use. Wash caps carefully; drain well.

Heat oven to 500°.

Combine remaining 4 tablespoons butter, 1/4 cup water, and salt, pepper, and garlic powder to taste in large heavy saucepan; heat over high heat to boiling. Add mushroom caps; stir to coat with butter mixture. Return mixture to boil; boil, covered, until caps are cooked but slightly firm in center, about 4 minutes. Uncover and stir mushrooms occasionally while they cook. Remove mushrooms from saucepan with slotted spoon; drain well. Discard cooking liquid or reserve for other use. Place caps, hollow side up, in 14 x 8.5" baking dish or and 6 ramekins, 5 to a ramekin.

Divide crabbed mixture among the mushroom caps, mounding slightly. Cover each with about 1 tablespoon of the Mornay sauce. Sprinkle with remaining 2 tablespoons red crumbs; bake 12 to 15 minutes, or until caps are heated through, sauce is bubbly, and tops have browned. Serve immediately.