Stuffed mushrooms

12 large mushrooms
1 medium onion
1 medium bell pepper
1 celery rib
1 cup butter OBS-1 cup =2,3 dl
1 pound white crab meat
1/4 cup plus 3 msk lemon jucie
1/4 cup plus 2 msk chopped parsley
1/4 cup plus 2 msk chopped green onions
1 cup bread crumbs
1 msk Worcestershire sauce
1 msk Tabasco sauce
1 msk salt
1,5 tsk red pepper
1 tsk white pepper
1 tsk black pepper
2 msk vermouth

Remove the stems from the muschrooms and reserve them for another use Wipe the caps.
Chop the onion, bell pepper, and celery fine and sauté in 1/4 pound of butter until soft. Stir in the crab meat and 1/4 cup of the lemon jucie and simmer for 10 min. Add 2 msk each of the green onions and parsley, all the bread crumbs, and a dash each of Worcestershire and Tabasco sauce.

Simmer 4-5 min. more, stirrring often. Season with salt and pepper to taste. Remove dressing from heat and let cool.

Stuff the mushroom caps generously with the dressing and place in a single layer in a shallow ovenproof dish. Melt the remaining 1/4 pound butter and add the remaining 3 msk lemon jucie and 1 msk each of Worcestershire and Tabasco sauce, and the vermouth. Simmer together for 1 min. pour over the mushrooms and bake in oven 350 gF (175 g C) or broil at 450 g F (225 g C) for 5 min.

1 pound = ca 450g