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1 (7.5-ounce) can crabmeat
2 pounds mushrooms, stems removed and chopped
4 tablespoons green onion, minced
1 cup sour cream
1 cup dry fine bread crumbs
Milk for moisture

Preheat oven to 375 degrees. In a mixing bowl, add stems, onion, sour
cream, bread crumbs, and crabmeat. Add milk if dry. Fill mushroom
caps. Place in 13x9-inch baking dish, baking for 15-20 minutes.

Yield: 40-50 mushrooms.

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