Texas Crabgrass

Crabgrass

1 stick butter, melted
1/2 C. chopped onion
1 (10 oz.) pkg. frozen chopped spinach
1/2 lb. fresh crabmeat or 1 (7 oz.) can crabmeat, drained
3/4 C. 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.