Crab Stuffed Mushroom Caps

Remove stems from mushrooms, trim slop from edges, and remove gills with a small spoon. Whip all ingredients except crab together with a hand mixer. Gently fold crab into the mixture. Spoon even portions into mushrooms. Sprinkle a little more Parmesan on top of each mushroom. Bake at 375 until cheese turns golden brown. Now pay attention. 2 things. First, use real, shredded Parmesan cheese. If you are one of those people who use the green can and thinks that is Parmesan cheese, this recipe is not for you. Make something else. Second, if you can, buy northeastern, cold water Dungeness crab and pick your own meat. Eat the claws with a nice cold Pinot Grigio and put the lump and the leg meat in the mixture. If you can't get the Dungeness, use Gulf Coast lump blue crab meat first, and if not available, use New England blue crab meat second. If you can't find any of those, move on. Make something else.