Real Vermont Cooking

2 Dozen large mushrooms 1/2 onion, finely diced 4 tbsp diced celery 4 tbsp diced bell pepper 2 tbsp garlic 1/2 # crabmeat Bread crumbs 2 tsp flour One Egg Butter for sautéing Salt and cayenne 1 c. seafood stock Pull the stems out of the mushrooms and dice very finely (stems only, not the caps). Sauté onions, celery, bell pepper, mushrooms, and garlic in butter until onions clear. Add flour and blend. Add seafood stock and simmer 10 minutes. Add crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg. Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12 minutes.