Crabgrass (hot Dip)
 

Crabgrass

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

In a small skillet, melt the butter and saute 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.



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