TEXAS CRABGRASS
1 stick butter, melted
1/2 cup chopped onion
10 oz pkg frozen chopped spinach
1/2 lb fresh crabmeat or 7 oz can crab, drained & picked over (if using canned, rinse & squeeze some lemon juice over the crab)
3/4 cup grated Parmesan

In a small skillet, melt the butter & saute the onions 4-5 minutes. In a saucepan, bring the spinach to a boil; cook 1 minute; drain well & add to the butter mixture. Add the crab & cheese. Heat & serve in a chafing dish w/crackers or melba toast rounds.~~Company's Coming

Crab spinach dip
8 oz cream cheese
8 oz sour cream
1 can of crab meat drained and rinsed
10 oz frozen chopped spinach
Juice of half a lemon
1 T grated onion
1/2 tsp Tobasco ( or more to taste)
1/2 cup grated parmesan cheese.
Bring cream cheese to room temp, and mix with sour cream until well blended.
Thaw the spinach, drain pressing out as much liquid as possible, twist in a clean dish towel. spread spinach on a board and chop again with a chef's knife.
Add to the cream cheese mix.
Drain and pick over the crab, rinse and add to the dip along with the lemon juice, cheese and hot sauce.
Place in a shallow baking dish and heat in a 350 oven for 20 minutes until thoroughly hot ( I sometimes use the microwave)
Serve with pita chips for dipping.
Linda C