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12 ea Large Mushrooms

1 ea Env. Vegetable Soup Mix

6 oz Frozen Crab Meat *

1/2 c Sour Cream or Plain Yogurt

3 tb Plain Dry Bread Crumbs

1 tb Snipped Fresh Dill **

3 x Dashes Hot Pepper Sauce

1/8 ts Pepper

2 tb Butter Or Margarine, Melted

* Crabmeat is to be thawed and squeezed dry. ** Substitution: 1 t Dried Dill Weed. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, 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. Makes about 12 appetizers. 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.