1 box fresh mushrooms (remove stems & mince them)
        1 small bunch shallots, cut up
        1 shake hot pepper flakes
        4 tbsp. butter
        3 Tbsp. flour
        ¾ cup milk
        1 dash Worcestershire sauce
        Salt and pepper to taste
        ½ lb. Crabmeat (approx. 5 fresh crabs)

        Saute shallots and mushroom stems in butter.
        Remove from heat and stir in flour.
        Add milk, using more or less to create medium white sauce consistency.
        Add salt, pepper flakes and Worcestershire sauce.
        Simmer, adding crabmeat, until hot.
        Stuff mushroom caps and place in a 350 degrees oven for 15 – 20 minutes.