Crab Stuffed Mushrooms

18 2-inch mushroom caps
1/2 cup cream cheese
4 oz crab meat, well picked over
2 dashes Tabasco sauce
1 TBS chopped fresh basil
Salt and pepper to taste
1 TBS dry sherry
1/2 lemon juice
9 pitted black olives, cut in half

Take a tiny flat slice off the bottom so they will sit level. Put them in a circle on a dish lined with paper towels. Put the cream cheese, spices, sherry and lemon juice in a microwaveable bowl. Nuke for 45 seconds, until the cream cheese is soft. Mix well. Add the crab and gently mix. Put a spoonful in each mushroom cap. Top with half a black olive. Apply radiation via your microwave for 1.5 to 3 minutes, turning the plate once. The mushrooms should be hot but not wilted.