---------- Recipe via Meal-Master (tm) v8.05
 
       Title: NEW ORLEANS SPINACH CRABMEAT CASSEROLE
  Categories: Fish
       Yield: 6 Servings
 
       6 tb Butter
       1 c  Chopped Onions
     1/4 c  Chopped Green Onions
      20 oz Frozen Chopped Spinach *
       1 pt Sour Cream
     1/2 c  Grated Parmesan Cheese
      14 oz Drained Artichoke Hearts
     1/2 ts Salt
     1/4 ts Pepper
       1 ts Worcestershire Sauce
     1/4 ts Tabasco Sauce
       1 lb Crabmeat
     1/2 lb Cooked Shrimp
 
   * Frozen chopped spinach should be thawed and drained.
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   Preheat oven to 350øF.  In a heavy skillet, melt butter and saute‚ onions
   and green onions until they are soft but not brown. Add spinach, sour cream
   and cheese.  Reduce heat and simmer until heated throughout. Add artichoke
   hearts, salt,pepper, Worcestershire sauce and Tabasco Sauce; simmer 2-3
   minutes.  Gently fold in crab meat and shrimp. Pour into a 2 quart
   casserole.  At this point you may refrigerate or bake for 20- 30 minutes.
   From: Syd’s Cookbook.
 
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