Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bunch green onions & tops; minced |
| 1 \N | Clove garlic; crushed |
| 1 \N | Stick butter |
| 2 packs | Frozen chopped spinach |
| 1 tablespoon | Parmesan cheese (more if desired) |
| \N \N | Salt & pepper to taste |
| \N \N | Tabasco sauce to taste |
| 1 pounds | Flaked crabmeat |
Saute the onions and garlic in butter. Cook spinach according to package directions; drain well. Add all ingredients to the spinach and season to taste. Serve warm in chafing dish with crackers.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .