2 boxes frozen spinach, thawed and uncooked
1 1/2 sticks margarine
1 cup grated Parmesan cheese
1 (6-ounce) can crabmeat
1 large onion, chopped
Drain (by sqeezing) thawed spinach well.
Saute onion in 1 stick of margarine. Add the 1/2 stick of margarine. Turn off heat.
Combine the remaining ingredients and add the butter/onion mixture, blending well. Serve with Triscuit crackers.