Texas Crab Grass
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
|
|
| ¼ | pound |
butter
|
|
| ½ | each |
onions
|
|
| 6 ½ | ounces |
crab meat
|
|
| ¾ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
|
|
| 113.4 | g |
butter
|
|
| 0.5 | each |
onions
|
|
| 187.9 | ml/g |
crab meat
|
|
| 177 | ml |
Parmesan cheese
|
|
Directions
Thaw spinach.
Squeeze water from spinach and set aside.
Preheat oven to 350℉ (180℃).
Melt butter in large skillet over medium heat. Chop onion.
Add spinach and onion and sauté until onion is translucent, stirring frequently, about 5 minutes.
Add crab meat and Parmesan, stirring well to blend.
Transfer spinach mixture to 1 quart casserole and bake 15 to 20 minutes.
Or transfer mixture to crockpot to keep warm, stirring occasionally.
Can be served hot or cold with crackers.
Makes ½ cup per "serving"
