Fried Stuffed Mushrooms (From the kitchen of Diane)

2 green onions, finely chopped
1/4 cup green pepper, finely chopped
1/2 - 1 cup clam juice
1 6 1/2 oz. can crab meat
1/2 cup grated low-fat cheese
juice of one lemon
1/2 cup bread crumbs
salt & pepper

24 large mushroom caps

Put onions and green pepper in small pot and pour in enough clam juice to cover them.  Cover the pot and cook till tender.  Scrape into large bowl.

Add crab meat, cheese, lemon juice and bread crumbs. Season with salt and pepper.

Fill 2 similar-sized mushrooms with filling, press caps together and scrape all escaping filling.
Repeat with other caps.

Pour flour into dish, egg whites in another, breadcrumbs in a 3rd dish.
Dip stuffed caps in flour and coat well.

Chill at least an hour (you can stick caps together with a toothpick, too)

Just before serving time, fry the mushrooms in hot fat, turning to borwn evenly.
Serve hot with lemon and tartar sauce.