© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
½ cup (1 stick) butter, melted
½ cup chopped onion
1 10 ounce package frozen chopped spinach
½ pound fresh crabmeat, or 1 7 ounce can crabmeat, drained
¾ cup grated Parmesan cheese
In a small skillet, melt the butter and sauté the onions for 4 to 5 minutes. In a saucepan, bring the spinach to a boil, cook for 1 minute, drain well, and add to the butter mixture. Add the crabmeat and cheese. Heat and serve in a chafing dish with crackers or Melba toast rounds.