12        large mushrooms
1          env. vegetable soup mix
6          oz. frozen crab meat*
1/2       C sour cream or plain yogurt
3          tbsp. plain dry bread crumbs
1          tbsp. snipped fresh dill**
           dashes hot pepper sauce
1/8      tsp. pepper
2         tbsp. butter or margarine - melted

**Substitution: 1 teaspoon dried dill weed.
Preheat oven to 350 degrees. Remove and finely chop
mushroom stems. In medium bowl, combine chopped mushroom stems,
vegetable soup mix, crabmeat, sour cream or plain yogurt, bread
crumbs, dill, hot pepper sauce and pepper. Set aside. On lightly
greased baking sheet, arrange mushroom caps; stuff with crabmeat
mixture, then brush with butter. Bake 15 minutes or until tender.

Make ahead directions: Mushrooms can be partially prepared up to
1 day ahead. Simply prepare and stuff as above. Cover and
refrigerate. To serve, brush with butter then bake as above.