Crabmeat Stuffed Mushrooms

For these crabmeat stuffed mushrooms, backfin or canned crabmeat will work well.  Also, finely chopped cooked shrimp make a good substitute.  Serve as part of this appetizer menu

Crabmeat Stuffed Mushrooms
Servings: 12 as appetizer

2 cup crabmeat
2 tablespoon fine breadcrumbs
2 tablespoon shallots, minced
3 tablespoon Parmesan cheese, finely grated
1½ teaspoon salt
2½ tablespoons parsley, minced
24-30 large mushroom caps
2 eggs, beaten
Hot sauce to taste
softened butter
Kosher salt

Remove stems from mushroom caps and chop finely.  In a bowl, mix crabmeat, breadcrumbs, shallots, cheese, salt, parsley and chopped mushroom stems. Add beaten egg and hot sauce, to taste.  Rub mushroom caps with butter and sprinkle lightly with salt.   Stuff mixture into mushrooms.  Bake at 300 degrees until stuffed mushrooms are tender,  20-25 minutes.  Serve hot.