IN THE SOUTH, ALL SORTS OF MINCED SHELLFISH, meats, and vegetables are stuffed into large mushroom caps, baked, and served as a first course, but nothing typifies this old-fashioned practice more than these rich, full-flavored crabmeat mushrooms enhanced with pimentos and grated Parmesan. To give the mixture a bit of crunch, you might want to add a few finely chopped toasted almonds, if you have any on hand.

Makes 6 servings

INGREDIENTS

• 12 large button mushrooms (about 1 pound), wiped clean
• 4 tablespoons (1⁄2 stick) butter
• 1 tablespoon all-purpose flour
• 1⁄2 cup half-and-half
• 3 scallions (white part only), finely chopped
• 1⁄2 pound fresh claw crabmeat, picked over for shells and cartilage
• 2 tablespoons finely chopped pimentos
• 1 large egg, beaten
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter, melted
• 1⁄4 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Remove stems from the mushrooms and chop them finely, while reserving the caps.
3. In a small saucepan, melt 1 tablespoon of butter over moderate heat.
4. Add the flour to the melted butter and whisk for 1 minute.
5. Pour in the half-and-half, whisking until the sauce is smooth. Set aside.
6. In another medium saucepan, heat the remaining 3 tablespoons of butter over moderate heat.
7. Add the chopped mushroom stems and scallions to the saucepan and cook, stirring, for 5 minutes.
8. Stir in the crabmeat and pimentos, blending them with the cooked mushroom stems and scallions.
9. Add the white sauce, beaten egg, and salt and pepper to the saucepan, stirring until well blended. Set aside.
10. Arrange the mushroom caps hollow side down in a buttered baking dish.
11. Brush the mushroom caps with the melted butter and bake for 10 minutes. Let them cool.
12. Stuff the mushroom cavities with equal amounts of the crabmeat mixture.
13. Sprinkle the tops of the stuffed mushrooms with grated Parmesan cheese.
14. Bake the stuffed mushrooms until golden, approximately 20 minutes.