Seafood-stuffed Italian Mushrooms

Description
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.

Ingredients

 * 24 Large mushrooms
 * 3 Tablespoons melted butter
 * ½ Cup minced onion
 * ¼ Cup butter
 * 8 Ounces frozen crab legs, thawed
 * ⅓ Cup Italian-seasoned bread crumbs
 * ¼ Teaspoon cayenne pepper
 * ¼ Teaspoon salt
 * Grated Parmesan cheese

Directions

 * 1) Clean mushrooms then remove stems and chop 1 cup of them and set aside.
 * 2) Dip mushroom caps in melted butter and place top down in a shallow casserole dish.
 * 3) Sauté onion in butter.
 * 4) Add chopped crab legs and chopped mushroom stems.
 * 5) Cook slowly a few minutes until mixture is tender
 * 6) Stir in bread crumbs, salt and pepper and mix well.
 * 7) Fill mushroom caps with seafood mixture
 * 8) Sprinkle with parmesan cheese and bake at 350°F for 15 minutes.
 * 9) Serve hot.