Crabgrass (Crab / Spinach Dip)

Luckytrim

Grill Master
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Crabgrass

1 stick butter, melted
3/4 C. chopped sweet 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 9" 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.
 
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