Baked Crab And Bechamel Stuffed Mushroom Caps

Preheat the oven to 350 degrees F. Shred crab with a fork.

In an 8 to 10-inch skillet, melt the butter over moderate heat and saute shallots, stirring constantly, for 2 minutes, or until they are soft. Stir in the crab meat and toss it with the shallots 10 seconds or so. With a rubber spatula, transfer the mixture to a large bowl. Stir in the Bechamel sauce, then season to taste with lemon juice, salt and pepper.

Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer.

Sprinkle the inside of the caps with salt, spoon in the crab filling and arrange the caps in the pan. Bake in the upper third of the oven for 10 to 15 minutes, or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly.

Serve on a large heated platter.

Bechamel Sauce: In a heavy 2- to 3-quart saucepan, melt 2 tablespoons of butter over moderate heat, and stir in the flour. Cook, stirring constantly, for 2 minutes. Do not let this roux brown. Remove the pan from the heat and blend in the hot milk.

Then return to high heat and cook, stirring constantly, until the sauce comes to a boil. Reduce the heat and simmer, still stirring, for 2 or 3 minutes, or until the sauce is thick enough to coat a spoon heavily.

Remove the pan from the heat, taste and season with salt and white pepper.