Texas Crabgrass

Jenay Tate

By
@CoalfieldCookin

Discovered this in my "Caterin' to Charleston" cookbook. I play around with it every time I make it, testing with additions of garlic, a little cream, once even with some balsamic vinegar. It's good no matter what I add and it's easy, easy, easy. Dressed up in store-bought pastry cups, presents like you worked hard when you barely break a sweat.


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Rating:

Comments:

Serves:

Multiple

Method:

Saute

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love spinach and crab meat, so when I saw this recipe I couldn't wait to try it! This combination makes for a wonderful appetizer and the presentation is lovely.  Try it at your next party!

Ingredients

1 stick
butter
1/2
onion, chopped
1 pkg
frozen spinach
3/4 c
parmesan cheese, grated
1 can(s)
crabmeat

Directions Step-By-Step

1
Cook spinach according to package directions; drain.
2
Melt butter in skillet. Add chopped onion and cook until soft. Remove from heat.
3
Add cooked, drained spinach, crabmeat, cheese. Mix well.
4
Spoon into pastry cups, or serve with crackers.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy