Gently wash and remove stems from mushrooms. Retain stems. Sauté mushroom caps in butter. Drain on paper towel.

Mince stems and add to butter in skillet. Add finely chopped green onions and lemon juice. Add crabmeat and seasonings to taste. Mix well. Add seasoned breadcrumbs. 

 Over low heat, add slightly beaten egg to mixture, stirring constantly.

Stuff mixture into mushroom caps. Bake on cookie sheet in 325 degree oven for 15 to 20 minutes.