Chesapeake Bay Crab-Stuffed Mushrooms

Remove stems from mushroom caps by gently wiggling and twisting stems. Chop stems.

If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap. Arrange mushroom caps, cavity side up, in 15 1/2" by 10 1/2" jelly-roll pan.

In 10-inch skillet, melt margarine or butter over medium heat. Add onion, celery, and mushroom stems and cook 15 to 20 minutes until vegetables are tender and golden, stirring occasionally.

Meanwhile, pick over crabmeat to remove any cartilage.

Increase heat to medium-high. Sprinkle flour, salt, and pepper over vegetable mixture. Cook 1 minute, stirring constantly. Gradually add milk, then sherry; heat to boiling, stirring constantly. Remove skillet from heat. Add bread crumbs, crabmeat, and 1 tablespoon chopped parsley. Stir to mix well and break up crabmeat slightly.

Preheat oven to 400 degrees F. Fill mushroom cavities with crabmeat stuffing. Spray large sheet of foil with nonstick cooking spray. Place foil, greased side down, over mushrooms. Bake stuffed mushrooms 10 minutes. Remove foil and bake 10 minutes longer. Serve hot. Sprinkle with remaining chopped parsley if you like.