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.
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!