12 oz. crabmeat
1/2 pound mushrooms (with medium to large caps)
3 green onions, chopped
1 tablespoon margarine
2 teaspoons lemon juice
1 teaspoon dry mustard
Dash cayenne pepper
1/4 cup mayonnaise
2 tablespoons yogurt

Pick over crabmeat to remove any shell. Rinse mushrooms and remove stems from caps. Chop stems and onion (including some green). Sauté in margarine until soft. Stir in crabmeat, seasonings, mayonnaise and yogurt. Stuff mushroom caps. Broil 5 minutes.