Crab Stuffed Mushrooms

20 to 24 large fresh mushrooms (about 1 Pound)
1 cup commercial Italian salad dressing
3/4 cup soft breadcrumbs, divided
1 (6 oz.) can crabmeat, drained and flaked
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 teaspoon lemon juice

Clean mushrooms with damp paper towels. Remove stems, and reserve for other uses. Combine mushroom caps and Italian dressing, cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2-cup breadcrumbs and remaining Ingredients; stir well. Spoon crabmeat mixture Into mushroom caps, and sprinkle with remaining 1/4-cup breadcrumbs. Place in a large baking dish; bake at 375° 15 minutes.

Yield: About 2 dozen.