Stuffed Mushrooms with Crabmeat and Dill

12 ea large mushrooms
1 ea env. vegetable soup mix
6 oz frozen crab meat
1/2 cup sour cream or plain yogurt
3 tbsp plain dry bread crumbs
1 tbsp snipped fresh dill
3 dashes hot pepper sauce
1/8 tsp pepper
2 tbsp butter or margarine, melted

Preheat oven to 350 degrees F. Remove and finely chop mushroom stems.
In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender.

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