Mushroom Stuffed with Crab

24 fresh mushrooms (about 1 lb)
4 tbsp butter
1 small onion, minced
¼ cup dried bread crumbs
1 six-ounce frozen crab, defrosted & drained
3 tbsp Cognac
2 tbsp fresh parsley, chopped
¼ tsp salt
black pepper to taste

Remove stems from mushrooms. Chop coarsely and set aside. In a large skillet, melt 2 tablespoons butter. Add the onion and sauté until soft. Add the chopped stems and sauté until they begin to exude their liquid. Remove from heat.
Stir in remaining butter, bread crumbs, crab, Cognac, parsley, salt and pepper. Stuff the mixture into mushroom caps. Bake in preheated 350°F oven for 15 minutes.