CRAB ROCKEFELLER

 1 cup butter
1 onion, chopped very finely
2 packages frozen chopped spinach, cooked and drained
1 pound crabmeat
2 cups Parmesan cheese

Melt butter in saucepan. Add onion and sauté until tender. Add spinach and mix well. Add crabmeat and cheese. Transfer to chafing dish and serve with crackers and Melba toast.