Crab-Stuffed Mushrooms

20 large fresh mushrooms (about 1 pound)
1 cup commercial Italian salad dressing
3/4 cup soft breadcrumbs, divided
1 (6-ounce) can crabmeat, drained and flaked
2 eggs, beaten
1/4 cup mayonnaise
1/4 cup minced onion
1 tsp 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.

CONVENTIONAL DIRECTIONS:
Place in an large baking dish; bake at 375 degrees for 15 minutes.

MICROWAVE DIRECTIONS:
Arrange 10 to 12 stuffed mushrooms at a time on a glass plate. Microwave at HIGH for 2 to 4 minutes or until hot.