MAKES: 24 servings   READY IN: 15-20 minutes

24 large mushroom caps, cleaned
1/3 cup butter, melted
6 oz. package frozen snow crabmeat, thawed
3 tablespoons mayonnaise
2 tablespoons minced green onions
1 tablespoon prepared horseradish
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan or Romano cheese

Preheat oven to 375 degrees

Adjust rack to upper third of oven. Brush mushroom caps with melted butter. Place caps on ungreased baking sheet. Drain crab, discard liquid, and set crab aside. In a medium bowl combine mayo and horseradish and stir. Add breadcrumbs, cheese, onion, and parsley, and mix well. Add crabmeat and toss with fork. Stuff each mushroom with 1 level teaspoon of mixture. Bake 5 minutes or until warm, then broil about 4 inches from heat for 1 minute or until golden brown. Serve immediately.