Remove stems from mushrooms and finely chop. Place mushroom caps on baking dish and cover with Italian dressing. Let marinate for 1 to 2 hours.
In a bowl, combine crab, dry bread crumbs, finely chopped onion, grated parmesan cheese, salt, chopped parsley, and the chopped stems from 24 mushrooms. Add beaten eggs and liquid hot pepper sauce. Stuff mixture into the mushroom caps.
Bake until tender, about 15 to 30 minutes.
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