6 tbsp. butter
1 c. chopped onions
1/4 c. chopped green onions
2 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 pt. sour cream
1/2 c. freshly grated Parmesan cheese
1 (14 oz.) can artichoke hearts, drained
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 lb. crabmeat, cooked
1/2 lb. boiled shrimp

Preheat oven to 350 degrees. In a heavy skillet, melt butter and saute onions and green onions until soft. Add spinach, sour cream and cheese. Simmer until heated throughout. Add artichoke hearts, salt, pepper, Worcestershire sauce and Tabasco; simmer 2 minutes. Gently fold in crabmeat and shrimp. Pour into a 2 quart casserole. Bake for 30 minutes. Serves 6.