Saute onion, mushroom stems, and crabmeat in butter until onion is transparent.

Mix in salt, pepper, parsley, basil, lemon juice, Worcestershire and Tabasco.

Add flour, and cook over medium heat about for 5 minutes, stirring frequently.

Slowly add milk, whisking constantly; mixture should be very thick.

Add Parmesan cheese, and cook over low heat, for 5 minutes longer, stirring constantly.

Remove from heat, and add wine as desired to taste, so mixture still remains quite thick, and then adjust all seasonings to taste.

Spoon into mushroom caps, and sprinkle with chopped almonds.

Bake at 350-375 degrees F for about 15 minutes or until top starts to brown a little, being careful that almonds do not burn.

Variation: I actually like this version better than the crab!

Replace crab with 8 oz cooked shrimp, peeled, deveined, and chopped.

It's just a matter of preference, but I like it!