| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dip |
16 |
Servings |
INGREDIENTS
| 1 |
|
Bunch green onions & tops; minced |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Stick butter |
| 2 |
pk |
Frozen chopped spinach |
| 1 |
tb |
Parmesan cheese (more if desired) |
|
|
Salt & pepper to taste |
|
|
Tabasco sauce to taste |
| 1 |
lb |
Flaked crabmeat |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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