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Texas Crabgrass
1/2 cup (1 stick) butter, melted
1/2 cup chopped onion
1 (10 ounce) package frozen chopped spinach
1/2 pound fresh crabmeat or 1 (7 ounce) can crabmeat, drained
3/4 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.
