Texas Crab Grass
Submitted by cindylcoh
Buttery spinach and crab meat baked with Parmesan into a warm, bubbling dip that disappears fast at any party. Only 5 ingredients and 30 minutes from start to crackers.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minDon’t let the name fool you. This “crab grass” is the appetizer that empties out first at every Texas potluck.
Frozen spinach gets squeezed dry and sauteed in a generous amount of butter with chopped onion until everything is soft and fragrant. Stir in crab meat and Parmesan, slide it into the oven, and in about 15 minutes you’ve got a hot, bubbling dip that’s rich, savory, and dangerously easy to eat.
Five ingredients. Thirty minutes. Serve it warm with crackers and try not to hover over the dish yourself.
Chef Tips
- Squeeze every last drop of water out of the spinach. Seriously, wring it in a clean kitchen towel until nothing drips. Watery spinach makes a soggy dip.
- Keep it warm in a slow cooker for parties. Transfer the finished dip to a crockpot on low and it’ll stay at the right temperature all evening. Stir it now and then so the edges don’t dry out.
- Serve hot or cold, both work. Warm gives you that melty, gooey texture. Cold firms it up into more of a spread. Make it ahead and choose your style.
Ingredients
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”
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